January 6, 2012

Fishcakes with Garlic, Ginger and Parsley

On Sunday, Per and I had a late lunch or an early dinner, it all depends on what you want to call it. I'd been wanting to try out an idea posted by Niki at Esurientes a while ago - fishcakes. It turned out really tasty, and I'll definitely be making this again. We ate it with a simple avocado salsa, and a chili-yogurt dipping sauce. Here's what I used:

Fishcakes with Garlic, Ginger and Parsley
Makes 12 cakes, which comfortably feeds 3-4 people

  • 400 g trout fillets (use any white fish)
  • 2 cloves of garlic
  • a thumbsized piece of fresh ginger
  • 1 tbsp fish sauce
  • 1 tbsp japanese soy sauce
  • 3 tbsp coconut milk
  • 2-3 tbsp sweet chili sauce
  • big bunch of flat leaf parsley (although next time, I'm using coriander. My store was out.)
  • Panko (Japanese breadcrumbs)
  • Oil for frying

You need a food processor. Start by pulsing the fish for a short while, until you have a paste. Add garlic, ginger, fish sauce, soy sauce, coconut milk, sweet chili and parsley. Pulse for a few moments until you have a smooth paste.

This will be sticky - use plastic gloves if you've got them! Pour panko in a shallow bowl. Shape rough balls from the fish mix, and coat on both sides in panko. Set aside. After shaping 12 balls, heat oil and shallow fry these little darlings. Or deep fry, if you've got a deep fryer. Fry for about 3-4 minutes on each side. They should be golden.

Avocado salsa

1 avocado
1/2 red pepper
handful of cherry tomatoes
juice of 1/2 lime
1/2 red onion
salt, pepper

Cut everything in small pieces, combine.

Dipping sauce

thick greek or turkish yogurt
sambal oelek or other chili paste

Simply combine, and serve. Thin with a little water if desired.