Fish cakes with cashew, sprout and coriander salad
Photo by Babiche Martens
Cashew nuts and sprouts make a fresh side-dish to complement the Thai flavours of these tasty fish cakes.
|1 piece||Ginger, 2cm, peeled and finely chopped|
|300 g||Fish, such as gurnard or lemon fish|
|¼ cup||Basil leaves, and coriander leaves, combined|
|2 tsp||Fish sauce|
|2 Tbsp||Vegetable oil|
|2 tsp||Soy sauce|
|1 Tbsp||Coconut milk|
|1½ cups||Bean sprouts|
|3 Tbsp||Cashew nuts, roasted and salted, roughly chopped|
|½ tsp||Sesame oil|
|2 pinches||Freshly ground black pepper|
- In the bowl of a food processor, add the fish, onion, chilli, ginger, garlic, mirin and fish sauce. Process until a rough paste forms.
- Add the fresh herbs, coconut milk and soy sauce then pulse until just combined.
- In a heavy-based frying pan, pour in 1 Tbsp of vegetable oil.
- When hot, drop in spoonfuls of the fish cake mix and cook for 2 minutes over a medium-hot heat or until brown, then turn over and continue.
- Cook in batches, adding extra oil with each new batch. Drain on paper towels.
- Combine the sprouts, cashews and sesame oil in a bowl.
- Add coriander leaves then squeeze over the juice of one lemon, add a grind or two of pepper and combine with fingers.
- Plate the cakes in a stack with a small pile of salad and a wedge of lemon.