An easy supper from ” Nutmeg & Custard” by Marcus Wareing.
Ingredients
For the Fish Cakes:
- 1 medium green chilli finely chopped
- 2 stalks lemongrass trimmed and finely chopped
- 80 g fresh root ginger peeled and finely chopped
- 2 cloves garlic peeled and finely crushed
- 1 bunch coriander leaves chopped
- 1 tbsp fish sauce
- 1 tsp table salt
- juice and zest of a lime
- 2 tbsps sesame oil
- 400-500 g firm white fish fillets e.g. hake
For the Dipping Sauce:
- 4 tbsps sweet chilli sauce
- 80 g fresh root ginger peeled and finely chopped
- 6 tbsps rice-wine vinegar or white wine vinegar
- juice and zest of a lime
- 1 tsp palm sugar finely chopped or 1 tsp brown sugar
- 2 tbsps vegetable oil for frying
Servings:
Instructions
- Place all the ingredients for the fish cakes except the fish in a food processor and whizz until as smooth as possible. Add the fish and pulse until just combined. Shape into 12 patties and refrigerate until ready to cook.
- Mix all the ingredients for the dipping sauce together and leave to infuse for at least 30 minutes.
- To cook the fishcakes heat the oil in a large non stick frying pan over a moderate to high heat. Cook the fish cakes on each side until nicely browned and cooked through.
- Serve while hot, with the dipping sauce in small bowls alongside.
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