Asian-style fish cakes
Serve these crispy Asian-style fish cakes with spicy dipping sauce for a tantalising starter or light meal. If you like the extra kick, add some more chilli.
- 45 mins cooking
- Serves 4
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Ingredients
Asian-style fish cakes
- 800 gram (1½ pounds) firm white fish fillets
- 3 medium potatoes (600g), chopped coarsely
- 2 green onions (scallions), sliced finely
- 1 clove garlic, crushed
- 1 tablespoon finely grated fresh ginger
- 1 small red chilli, chopped finely
- 1 egg, beaten lightly
- 1 1/2 cup (110g) panko (japanese) breadcrumbs
- 1/2 cup (125ml) olive oil, for frying
Dressing
- 2 tablespoon mirin
- 1/3 cup (80ml) soy sauce
- 2 tablespoon fish sauce
- 2 small red chillies, seeded, chopped finely
- 1/3 cup (80ml) lime juice
- 2 green onions (scallions), sliced finely
Method
Asian-style fish cakes
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1Preheat grill (broiler) to high. Place fish on an oiled foil-lined tray; season with salt and pepper. Cook under grill for 12 minutes or until fish is just cooked through. Cool.
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2Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a large bowl until smooth.
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3Flake cooled fish into mashed potato, continue mashing with fork until fish flakes are broken into smaller pieces.
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4Add green onion, garlic, ginger, chilli and egg to potato mixture; stir well to combine ingredients (mixture will be quite moist). Season. Divide mixture into 12 portions. Using damp hands, shape mixture into 7cm (2¾-inch) patties. Refrigerate 10 minutes.
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5Place breadcrumbs in a shallow bowl; gently coat patties in crumbs.
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6与此同时,让酱。将所有的原料in a small bowl.
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7Heat oil in a large heavy-based frying pan over medium heat. Cook fish cakes, in two batches, for 4 minutes each side or until heated through and golden on both sides.
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8Serve fish cakes with dressing.
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