Thai Spiced Fish Cakes

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Thai Spiced Fish Cakes Ingredients

FISH CAKES	2 tb Sesame oil
225 g Potatoes	SAUCE
100 g Salmon fillet; skinned	1 Piece fresh root ginger
100 g Monkfish tail; skinned	1 sm Onion
1 Green chilli	1 sm Clov garlic
4 Coriander seeds	2 Limes
1 tb Chopped fresh coriander leaf	2 Kaffir lime leaves
1 tb Chopped fresh chives	150 ml Fish stock
Salt and ground black pepper	150 ml Double cream
4 tb Sesame seeds	1/2 ts Sugar
2 tb Sunflower oil	Salt and white pepper

Instructions for Thai Spiced Fish Cakes

Prepare fish cakes. Peel and chop potatoes. Bring to boil in a saucepan of salted water, then simmer until soft. Drain and mash potatoes. Now prepare sauce. Blanch root ginger. Drain and shred finely. Peel onion. Finely chop half for this recipe. Peel and crush garlic. Grate zest from one lime and squeeze juice. Cut peel from remaining lime and cut fruit into segments. Shred lime leaves. Place chopped onion, garlic and lime juice in a small saucepan with fish stock and one shredded lime leaf. Simmer until onion is soft. Set to one side. Now return to the fish cakes. Heat a little water in a frying pan. Add salmon and monkfish and poach until just cooked. Remove fish from cooking liq1uor and flake. Cut chilli in half and remove core and seeds. Chop flesh finely. Crush coriander seeds and sieve to remove husks. Grate zest from lime into a bowl. Mix the potato, salmon, monkfish, chilli, coriander seeds, lime rind, fresh coriander and chives. Season to taste - you may need to add a squeeze of juice from the lime to liven up flavours. Shape into 8 small fish cakes, flattening tops and sides with a palette knife. Make a bed of sesame seeds on a plate and use them to coat fish cakes. Press seeds onto cakes using a palette knife. Heat sunflower and sesame oils together in a frying pan. Fry fish cakes until golden on all sides. Reheat sauce, add cream and boil to reduce slightly and concentrate flavours. Pass sauce through a sieve into a clean pan. Add lime zest, shredded blanched ginger, remaining lime leaf and seasonings. Cook briefly to blend flavours. Drain fish cakes on absorbent kitchen paper. Drop lime segments into sauce, check seasonings and serve with fish cakes. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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