Pacific rim fish cakes with citrus and coriander dipping sauce

This recipe is one of the 79 featured seafood recipes from the Auckland Seafood School’s ‘NZ Seafood Cookbook’ created by professional chef – Steve Roberts.

The flavours of the Pacific with a little hit from the curry paste are tied up in these fishcakes. Once you’ve made and tasted these I reckon you’ll be hooked.

Makes 12-15 fish cakes

Chef:  Steve Roberts

 

Citrus & coriander dipping sauce

2 tbsp lime juice

2 tbsp rice vinegar

2 tbsp fish sauce

¼ cup lemon juice

¼ cup orange juice

1 tsp coriander pesto

1 tsp finely chopped chilli

1 tsp caster sugar

1 tsp finely minced fresh ginger

 

oil for deep frying

250 g white fish (gurnard or similar)

60 g salmon

1 egg white

1 tsp red Thai curry paste

2 tsp fresh coriander, chopped

1 tsp kecap manis

3 tsp coriander pesto

¼ cup coconut cream

¼ tsp fish sauce

1 lime, juiced

Salt and freshly ground black pepper

1. In a jug mix together the ingredients for the citrus and coriander dipping sauce, cover and place in the refrigerator until required.

2. Heat oil in deep-fryer to 178 °C.

3. Into a food processor place both kinds of fish, egg white and red Thai curry paste. Pulse to a clumpy consistency, taking care not to over-blend.

4. Transfer paste to a bowl. Add remaining ingredients and season with salt and pepper to taste. Mix well – the mixture should stick together well when hand-moulded.

5. Shape mixture into balls or cakes, place in deep-fryer and lightly fry for approximately 3-4 minutes or until the fish cakes are golden in colour. Remove and drain on a clean towel or paper towel.

6. Serve on a platter accompanied by dipping sauce.


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