Fishcakes With Lemongrass And Coconut Broth

Oct 2, 2014

Fishcakes With Lemongrass And Coconut Broth

Oct 2, 2014

Fishcakes

Ingredients

400 g fresh fish fillets, deboned and skinned – at the moment we like using silvers
3 medium potatoes, peeled, boiled and mashed
1 small onion, finely chopped
2 cloves of garlic, chopped
10 g Italian parsley
1tbsp Worcestershire Sauce
2 tbsp tomato sauce
3 tbsp mayonnaise
3 drops Tabasco Sauce
1 lemon juiced
Flour, egg and breadcrumbs for crumbing

Method

• Boil potatoes and once cooked, drain and then return the potatoes to the pot you boiled them in. Put back on the heat whilst constantly stirring to dry out the potatoes. This takes about a minute or two and we land up mashing it
in the process. Drying the potatoes leaves us with a fluffy mash which leads to a lighter fishcake.
• Bake your fish in the oven with salt and pepper until just cooked. Once cooled, flake the fish into a colander to drain away any excess liquid, because we don’t want a wet mixture. Once drained well, add to the potatoes.
• Incorporate the rest of the ingredients and be careful not to overwork the mix.
• Once everything is mixed, taste and adjust the seasoning to your taste.
• Once you have a tasty mix, shape the fishcakes into any shape or size you prefer.
• Once all the mixture is shaped you can start the crumbing process. First dusting in flour, then dipping into the whisked egg and then into the breadcrumbs. We use Panko breadcrumbs, but you could use any kind you have at hand. If you prefer a gluten-free version you can replace the flour with a gluten-free version and use desiccated coconut instead of crumbs. This will blend in nicely with the lemongrass broth.

Lemongrass and Coconut Broth

Ingredients

2 stalks lemongrass, bashed and chopped
3 kaffir lime leaves
2 tsp sweet chilli sauce
2 limes, juiced
1 thumb of ginger, peeled and julienned
2 garlic cloves finely chopped
1 small onion chopped
500 ml vegetable stock
1 tin coconut milk
2 tbsp fish sauce
2 tbsp sugar

Method

• Pour everything in a pot and bring to the boil.
• Allow to simmer for about 5 minutes and allow to cool down before refrigerating.
Both the fishcakes and the lemongrass broth can be made the day before.
Strain the liquid and heat up the broth.
Panfry/deep-fry the fishcakes until light brown and crisp. Keep warm in the oven till all the fishcakes are done.
Serve with some baby spinach and lime wedges.

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