A bunch of fresh coriander
1 tb Grated ginger; (trim the
-skin off
; first)
1 ts Garlic
1 ts Red chillies
2 tb Coconut cream
225 g Cod; (1/2lb)
Chilli paste to taste
1 tb Lime juice and rind combined
A pinch of salt and pepper
A generous pinch of sugar
2 Generous pinches of red
-onion
Breadcrumbs
Some sesame and vegetable
-oil for frying
FOR THE DRESSING
1 tb Soya sauce
1 tb Sesame oil
A pinch of sugar
A pinch of salt and pepper
A pinch of ginger
1 tb Lime juice and zest
FOR THE SALAD
Bok choy
1 Whole chinese lettuce
Fennel
1 Handful beansprouts
Few spring onions
Few coriander leaves
TO FINISH
Vinegar
White wine
Mix in a blender the coriander, grated ginger, garlic, red chillies and
coconut cream. Blend until mixed and finely chopped.
Take the cod and ask your fishmonger to skin and pin it for you and add
this to your mixture. Next add you chilli paste, as much as you want to
taste and blend for 30 seconds.
Once blended put into a large bowl and add the lime juice and rind, salt,
pepper, sugar and finely chopped red onion. Finally, add the breadcrumbs
gradually while mixing until it becomes more sticky than wet. Pop into the
fridge for 20 minutes.
Remove the mixture from the fridge and roll a small handful between the
palms of your hand to make a ball then slowly pat it out, you must try not
to crack the edges. You will need 3 fishcakes per person.
Put about 1/4 of an inch of sesame oil and half vegetable oil in a frying
pan and put on half heat. Shallow fry your fishcakes all the while moving
the pan to prevent them sticking to the bottom. Fry for 15 minutes.
Next make your salad dressing. Simply whisk all the ingredients together
and leave aside.
For the Oriental Salad Take a whole Chinese lettuce and shred finely. With
your Bok Choi you should only cut away the stalks and add whole to your
salad. Take your fennel, peel it, cut it into quarters, remove the stalk in
the centre and slice vertically into fine shavings. Add a handful of washed
beansprouts. Take a handful of spring onions, cut the green tops off, tail
them as well and finely slice. Finally mix together and add a few coriander
leaves.
Finally cover the plate with your salad, drizzle 2 tbsp of your dressing
over this and arrange your three fishcakes in the centre of the plate. For
the finishing touch make a dressing of half vinegar and half white wine,
drizzle a few tbsp’s onto your fishcakes and garnish with a sprig of
coriander.
Yields
1 servings