Sesame crusted chilli and mint fish cakes with melon salsa
Photo by Babiche Martens
Makes approximately 24.
|300 g||Fish fillets, eg ling, gurnard, lemonfish, and tarakihi, roughly chopped|
|3 tsp||Chilli sauce|
|½ cup||Fresh mint|
|2 tsp||Fish sauce|
|2 tsp||Soy sauce|
|2 tsp||Fresh ginger, chopped|
|1 tsp||Caster sugar|
|1½ Tbsp||Coconut cream|
|2 handfuls||Sesame seeds|
|1 to drizzle||Peanut oil|
- To make the fish cakes, put the fish in a food processor with the chilli, onion, mint, fish and soy sauces, ginger, sugar, egg and coconut milk.
- Pulse until the ingredients are thoroughly combined.
- Use a hot spoon to shape into small cakes. Cover a large plate with sesame seeds and coat each cake.
- Heat a frying pan and add enough peanut oil to just cover the surface. Cook the fish cakes over a medium heat until the seeds are golden on both sides, being careful not to let them burn. Drain on paper towels before serving with the salsa.
- To make the salsa, combine all the ingredients (melon, limes, salt, chilli, sugar and vinegar) and let sit for at least 30 minutes for the flavour to develop.