Serves:

6

Description:

Fantastic fish cakes enhanced with a wonderful crisp Asian coleslaw.

Ingredients:

• 1 kg fresh white fish fillets
• 1 tbsp dried chillies
• 5 grams lemongrass
• 1 clove garlic
• 1 tbsp turmeric
• 1 tsp ground coriander
• 1/4 brown onion
• 1 tbsp coconut cream
• 1/2 cup breadcrumbs salt to taste
• 1/4 cup vegetable oil
• 1 tsp sugar
• 1/2 tsp sesame oil
• 1 lemon
• 2/3 chinese cabbage
• 2 sprig coriander
• 1/2 medium carrot
• 2 sprig vietnamese mint

Method:

1. Remove skin and blood line from fish fillets, cut fish into pieces
2. Place fish pieces into food processor and puree, remove and place in bowl in fridge
3. Finely slice the inner part of the lemongrass
4. Peel and onion and garlic and roughly cut
5. Wash and pick and chop fresh coriander
6. Wash long chilli and cut in half removing core and seeds, cut diagonally into thin strips and finely chop
7. Place lemongrass, onion garlic, dried chilli, turmeric, pepper, salt, coconut milk and coriander powder into food processor and puree
8. Remove from processor and mix with fish puree, add chilli and coriander
9. If mixture is too wet add small amounts of fresh bread crumbs until firm enough to handle
10. Using your hands mould into shape then dip into bread crumb to coat outer surfaces and place in fridge • Core Chinese cabbage and remove outer leaves, wash remaining cabbage and drain
11. Shred Chinese cabbage leaves
12. Wash and peel carrot, cut into very thin strips, if you have a Japanese spiral cutter use that
13. Wash and pick and shred coriander and Vietnamese mint
14. Cut Lemons in half and squeeze juice into a bowl, add sesame oil and sugar
15. Add cabbage, carrot , coriander and Vietnamese mint
16. Season Asian coleslaw with salt and pepper
17. Pour vegetable oil into heavy based saucepan, heat and shallow fry fish cakes
18. Serve with asian coleslaw and sweet chilli sauce

Recipe by: Peter Wright

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