Mackerel Fish Cakes The classic fish cake is re-invented Thai style. Serve as an appetizer with dipping sauce and a squeeze of lime juice. The fish cakes can be frozen in an airtight bag or container for up to three months. Ingredients 1. 8 lbs (850g) mackerel fillets, skin off 1/4 cup (50 mL) coconut milk (can freeze the remainder of the tin) 1/4 cup (50 mL) fish sauce 1/2 tsp (2 mL) anchovy paste 1/2 tbsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1 tsp brown sugar 6 green onions, sliced 1 thumb-sized piece of ginger, peeled and finely chopped 3 cloves garlic, finely chopped 1 red thai chili, finely chopped 3 kaffir lime leaves*, chopped very fine vegetable or peanut oil for frying 1/4 cup sweet chili sauce** 1 cup (250ml) sour cream limes to garnish * Available frozen in Asian grocers, substitute zest of 1 lime if not available ** Sweet chili sauce is a slightly spicy, jam-like sauce that add a sweet kick Method Place fillets in a food processor and pulse to roughly combine. In a bowl, stir together coconut milk, fish sauce, anchovy paste, chili powder, cumin, coriander and brown sugar. Pour mixture into food processor and pulse again. Add sliced green onions, ginger, garlic, chili and lime leaves. Pulse again to combine. Using wet hands, scoop a golf-ball sized amount of mixture and form into 5 cm wide patties. Place on a platter, layering between plastic wrap if necessary. Wet hands again if mixture is sticky. Heat a few tablespoons of oil in a large, non stick fry pan over medium high heat. Fry cakes (in batches) in hot oil for 1-2 minutes, then turn, carefully, and fry on other side until nicely browned, 2 minutes more. Drain on paper towel. Stir sweet chili sauce and sour cream together in a small bowl. Serve cakes as an appetizer with dipping sauce and a squeeze of lime juice. Or, serve cakes as a main course with brown rice and a green salad.
Posted on: Fri, 05 Jul 2013 14:49:52 +0000
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