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Fish cakes with sesame carrot salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy fish cakes with zesty lime, sesame oil, and a touch of sweetness.
Ingredients:
  • 1 bunch fresh coriander, washed
  • 500g basa fish fillets, chopped
  • 1 small red chilli, finely chopped
  • 40.00 ml grated ginger
  • 5.00 gm cornflour
  • 12.20 gm fish sauce
  • 4.50 gm white sugar
  • 75.90 gm vegetable oil
  • 36.40 gm peanut oil
  • 40.00 ml white vinegar
  • 9.00 gm white sugar
  • 1 carrot, cut into thin strips
  • 1 Lebanese cucumber, thinly sliced
  • 2 spring onions, sliced
  • 6.00 gm sesame seeds, toasted
  • 3 spring onions, finely chopped
Instructions:
  • Prepare the coriander by separating the roots, stems, and leaves. Set the leaves aside and chop the roots and stems finely. Combine them in a food processor with the fish fillets and chili. Process the mixture until it reaches a near paste-like consistency. Move this blend to a bowl and add spring onion, ginger, and cornflour. In a separate bowl, blend fish sauce and sugar, and then incorporate it into the fish mixture. Use your hands to mix everything thoroughly. Allow the mixture to chill in the refrigerator while you prepare the salad.
  • Combine the shredded carrot, sliced cucumber, diced onion, and reserved coriander leaves in a bowl. Whisk together peanut oil, vinegar, and sugar to create the dressing. Drizzle half of the dressing over the salad and mix well to coat evenly.
  • In a large frying pan over medium heat, warm vegetable oil. Cook fish mixture in 1/4 cup portions in batches, gently pressing down with a spatula, until golden and firm, about 2-3 minutes per side. Drain on paper towel and repeat with the rest of the mixture. Serve fish cakes on a bed of salad and sprinkle with sesame seeds. Offer any extra dressing on the side for dipping.

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