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.