Thai Spiced Fish Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Thai | 1 | Servings | |
INGREDIENTS
| 225 | g | Potatoes |
| 100 | g | Salmon fillet, skinned |
| 100 | g | Monkfish tail, skinned |
| 1 | Green chilli | |
| 4 | Coriander seeds | |
| 1 | T | Chopped fresh coriander leaf |
| 1 | T | Chopped fresh chives |
| Salt and ground black pepper | ||
| 4 | T | Sesame seeds |
| 2 | T | Sunflower oil |
| 2 | T | Sesame oil |
| 1 | Piece fresh root ginger | |
| 1 | Onion | |
| 1 | Clov garlic | |
| 2 | Limes | |
| 2 | Kaffir lime leaves | |
| 150 | Fish stock | |
| 150 | Double cream | |
| 1/2 | t | Sugar |
| Salt and white pepper |
INSTRUCTIONS
Prepare fish cakes. Peel and chop potatoes. Bring to boil in a saucepan of salted water, then simmer until soft. Drain and mash potatoes. Now prepare sauce. Blanch root ginger. Drain and shred finely. Peel onion. Finely chop half for this recipe. Peel and crush garlic. Grate zest from one lime and squeeze juice. Cut peel from remaining lime and cut fruit into segments. Shred lime leaves. Place chopped onion, garlic and lime juice in a small saucepan with fish stock and one shredded lime leaf. Simmer until onion is soft. Set to one side. Now return to the fish cakes. Heat a little water in a frying pan. Add salmon and monkfish and poach until just cooked. Remove fish from cooking liq1uor and flake. Cut chilli in half and remove core and seeds. Chop flesh finely. Crush coriander seeds and sieve to remove husks. Grate zest from lime into a bowl. Mix the potato, salmon, monkfish, chilli, coriander seeds, lime rind, fresh coriander and chives. Season to taste - you may need to add a squeeze of juice from the lime to liven up flavours. Shape into 8 small fish cakes, flattening tops and sides with a palette knife. Make a bed of sesame seeds on a plate and use them to coat fish cakes. Press seeds onto cakes using a palette knife. Heat sunflower and sesame oils together in a frying pan. Fry fish cakes until golden on all sides. Reheat sauce, add cream and boil to reduce slightly and concentrate flavours. Pass sauce through a sieve into a clean pan. Add lime zest, shredded blanched ginger, remaining lime leaf and seasonings. Cook briefly to blend flavours. Drain fish cakes on absorbent kitchen paper. Drop lime segments into sauce, check seasonings and serve with fish cakes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1041
Calories From Fat: 674
Total Fat: 77.1g
Cholesterol: 23mg
Sodium: 2025.8mg
Potassium: 1558.9mg
Carbohydrates: 64.9g
Fiber: 12.6g
Sugar: 8.3g
Protein: 31g