Kahawai fishcake salad
By Ray McVinnie
Recipe from www.bite.co.nz
This is a Kiwi version of Thai fishcakes, here served in a warm salad with a Southeast Asian-style dressing. Good with a bowl of steamed jasmine rice.
- 650g Fresh kahawai fillets, skinned and boned, dark bloody parts sliced off, flesh cut into 4cm pieces
- 1 Kaffir lime leaf, stem removed, leaf thinly sliced
- 100ml Coconut cream
- 1 tsp Salt
- 1 handful Coriander leaves
- 1 piece Ginger, 3cm long, sliced
- 375g Beans, stalk ends cut off, 75g thinly sliced, 300g blanched in a saucepan of boiling water for 3 minutes, well drained (warm when needed)
- 4 Tbsp Lime juice
- 4 Tbsp Fish sauce
- 2 Tbsp Palm sugar, grated
- 1 Green chilli, thinly sliced
- 1 Red onion, thinly sliced
- 250g Cherry tomatoes, halved
- 1 dash Vegetable oil, for frying
- ¾ cup Roasted peanuts, unsalted, crushed or coarsely chopped
- Put the kahawai, kaffir lime leaf, coconut cream, salt, coriander and ginger into a food processor and puree until smooth. Remove, place in a bowl and stir in the sliced beans.
- Lightly oil your hands and form the mixture into 16 small flattened cakes, about 5cm in diameter. Place side by side on plates and refrigerate.
- Put the lime juice, fish sauce, sugar and chilli into a bowl and mix until the sugar dissolves. This is the dressing, reserve.
- Place the onion, tomatoes, and warm whole beans on a serving platter.
- Fry the cakes in vegetable oil, or brush with oil and barbecue, for about 4 minutes on each side until cooked through and browned. Place the hot fishcakes on the salad, spoon the dressing over everything, sprinkle the peanuts on top and serve.