serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g firm white fish fillets, skin off
- 2 tsp finely grated ginger
- 2 tsp chilli jam
- ¼ cup coriander (cilantro) leaves
- 1 egg white
- vegetable oil, for shallow frying
- lime wedges, to serve
Cucumber and lime salad
- 1 tbsp lime juice
- 2 tsp fish sauce
- 1½ tsp caster (superfine) sugar
- 3 Lebanese cucumbers, sliced with a vegetable peeler
- ¼ cup mint leaves
- ¼ cup coriander (cilantro) leaves
Instructions
1.Place the fish, ginger, chilli jam, coriander and egg white in the bowl of a food processor and process until smooth. With slightly wet hands shape the mixture into 12 flat cakes.
2. Heat a non-stick frying pan over medium-high heat. Add 1 cm of oil and cook the fish cakes, in batches, for 3–4 minutes each side or until cooked through.
3. To make the cucumber and lime salad, place the lime juice, fish sauce and sugar in a bowl and mix to combine. Add the cucumber, mint and coriander and toss to coat. Serve with the fish cakes and lime wedges.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
