Thai Style Fish Cakes
Chef: Auckland Seafood School
Cooking time: 10
Cooking method: Pan-fry
500gms hoki fillets
⅓ cup fresh coriander, chopped
1 tbsp fresh ginger, finely chopped
1 small fresh chilli, finely chopped
1 spring onion, thinly sliced
2 kaffir lime leaves, finely chopped
1 tbsp brown sugar
2 tsp fish sauce
1 tsp sesame oil
1 tbsp canola oil
Dice the fish into large chunks.
Place all ingredients except the canola oil into a food processor.
Pulse until the fish has been finely chopped but is not yet a smooth paste.
Shape fish mixture into 30g balls.
Heat canola oil in a heavy based frying pan.
Cook the fish cakes for approximately 2 minutes each side or until golden brown and cooked through. This recipe serves 6 people.
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