|spicy coconut fishcakes|
Spicy coconut fishcakes, flavoured with Thai red curry paste, garlic, sesame oil and rolled in polenta and desiccated coconut before frying for a crunchy coating
The recipe works well with any white fish, but you could also try adding a few prawns or crab meat to the mix (making sure to keep the total weight of fish the same).
A quick and simple fishcake recipe, using relatively inexpensive ingredients, and so much better than shop bought.
Delicious served with a soy and ginger dipping sauce or my home made persimmon & chilli jam.
makes about 15 fishcakes
preparation time: 10 minutes
cooking time: 10-15 minutes
500g skinned/boned white fish fillets (I used pollock, but any white fish would work, e.g. coley, whiting)
1 garlic clove
1 tbsp Thai red curry paste
1 tsp sesame oil
2 tbsp cornflour
salt and pepper
vegetable oil for frying
for the coating:
3 tbsp dessicated coconut
3 tbsp polenta
chopped fresh red chilli
add all the fish cake ingredients to a food processor (apart from the frying oil) and whizz up for a few minutes until well combined.
shape into croquette/quenelle shapes using a tablespoon and gently roll in the polenta and dessicated coconut
heat the vegetable oil in a large frying pan - it should be about 1cm deep. Fry until crisp, golden and cooked through. Cook in batches if necessary as you don't want to overcrowd the pan.
drain on kitchen paper for a few minutes before serving. Garnish with some desiccated coconut and chopped red chilli.
I like to serve these with my persimmon and chilli jam or a simple soy and ginger dipping sauce.
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