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.
Ingredients
| 650 g | Fresh kahawai fillets, skinned and boned, dark bloody parts sliced off, flesh cut into 4cm pieces (Main) |
| 1 | Kaffir lime leaf, stem removed, leaf thinly sliced |
| 100 ml | Coconut cream |
| 1 tsp | Salt |
| 1 handful | Coriander leaves |
| 1 piece | Ginger, 3cm long, sliced |
| 375 g | Beans, stalk ends cut off, 75g thinly sliced, 300g blanched in a saucepan of boiling water for 3 minutes, well drained (warm when needed) (Main) |
| 4 Tbsp | Lime juice |
| 4 Tbsp | Fish sauce |
| 2 Tbsp | Palm sugar, grated |
| 1 | Green chilli, thinly sliced |
| 1 | Red onion, thinly sliced |
| 250 g | Cherry tomatoes, halved |
| 1 dash | Vegetable oil, for frying |
| ¾ cup | Roasted peanuts, unsalted, crushed or coarsely chopped |
Directions
- 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.