Oriental fishcakes
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9 rates
Preparation : 15 min
Cooking : 10 min
Total time : 25 min Rest : 0 min
6 people
450 g of cod
1 tsp turmeric
1 tsp of ground ginger
1 tsp sugar
1 fresh green chillis
2 tbsp fish sauce
1 tsp cumin
1 egg
2 sticks of lemongrass
Associated products
Tips
Delicious with a sweet-and-sour sauce. For a crunchier texture, add raw green beans
RECIPE STEPS
1
Remove the outer leaves of the lemongrass. We only eat the softer part so discard about 6mm from the base.
Slice the soft inner core. Set aside.
- 2 sticks of lemongrass
2
Deseed the chilli peppers and set aside.
- 1 fresh green chillis
3
In the mini bowl, blend the lemongrass for about 40 seconds.
Add the chilli. Blend for 5 to 10 seconds.
- 1 fresh green chillis
- 2 sticks of lemongrass
4
Fit the food processing bowl with the metal blade. Add the fish, the chilli-lemongrass mixture and the other ingredients.
Season to taste. Pulse 7-10 times to obtain an even consistency.
- 450 g of cod
- 1 tsp turmeric
- 1 tsp sugar
- 1 fresh green chillis
- 2 tbsp fish sauce
- 1 tsp cumin
- 2 sticks of lemongrass
- 1 tsp of ground ginger
- 1 egg
5
Shape the mixture into balls measuring 3 cm across. Flatten with your hand.
6
Heat the oil in a frying pan. Cook the fishcakes for about 2 minutes on each side.
2 comments
patricia-pegg
The best fishcake I have ever had.
Absolutely delicious. want to try it with salmon and maybe with a few prawns!