Prep 15 mins
Cook 15 mins
This is from BBC food - I haven't made it yet, but I will! This is what BBC sez about them: "These tender little fishcakes are flavoured with chilli and coriander and, when served with a crunchy Asian coleslaw, make a really well balanced and rather smart lunch or supper." Sounds good to me!
- 1 garlic clove
- 3 cm fresh gingerroot, grated
- 1 fresh mild red chile, de-seeded and roughly chopped
- 250 g white fish fillets (such as hoki, coley or cod, cubed)
- 200 g shelled raw tiger shrimp
- 29.58 ml chopped fresh coriander
- sea salt & freshly ground black pepper
- 1 lime, grated rind and juice only
- 14.79 ml light soy sauce
- 2.46 ml fish sauce
- 2.46 ml caster sugar
- 1 Chinese cabbage
- 2 carrots
- 1 red onion, thinly sliced
- 50 g bean sprouts
- Preheat the oven to 200C/400F/Gas 6.
- Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
- Add the fish and prawns and a little salt and pepper.
- Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
- Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
- Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
- Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
- Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and add lime dressing.
- Pile onto plates and serve with the prawn and ginger cakes.