Tangy Fish Patties
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- For the chilli sauce
- ½ red pepper (diced)
- 1 clove garlic cloves (finely chopped)
- 2 red chili peppers (finely chopped)
- ⅞ cup water
- ¼ cup Red wine vinegar
- 2 Tbsps Lime juice
- 1 Tbsp sugar
- For the fishcakes
- ⅔ cup Coconut milk
- 3 ½ ozs sliced white bread
- 1 Tbsp Oil
- 4 scallions (sliced)
- 2 tsps Tamarind (finely chopped)
- 21 ozs Cod (chopped)
- 2 tsps freshly grated ginger
- 2 egg yolks
- 1 Tbsp chopped cilantro
- salt
- peppers
- ⅞ cup vegetable oil
Preparation steps
1.
For the chilli sauce: crush the peppers, garlic and chilli in a mortar. Put into a small pan with the water, vinegar, lime juice and sugar and bring to a boil. Simmer gently for 15 minutes.
2.
For the fishcakes: heat the coconut milk and soak the bread in the milk.
3.
Heat the oil in a frying pan and cook the spring onions and tamarind pulp for 2-3 minutes until softened.
4.
Squeeze out the bread and mix with the fish. Stir in the spring onions, ginger, egg yolks and coriander. Season to taste with salt and pepper. Form into 8 cakes using wet hands.
5.
Heat the oil in a frying pan and fry the fishcakes for about 5 minutes on each side, until golden brown.
6.
Serve the chilli sauce with the fish cakes. Garnish with lime wedges and coriander leaves.
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