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Indonesian Fish Cakes    HT  MC  Indonesian  30mins plus marinating

 

 

Serves 4     Hot  Fish  Nuts Main Course  Gluten Wheat Dairy free  Indonesia  South East Asia  Asian

 

Ingredients

2 teasp Coriander Seeds

1 teasp Cumin Seeds

2 small dried Chilies

2 teasp Ground Lemon Grass or

1 stalk Lemon Grass, chopped

Onion, finely chopped

3 Garlic Cloves, chopped

1 teasp freshly grated Root Ginger

50g/2oz Chopped Unsalted Cashew Nuts or Peanuts

2 tbsp Lime Juice 

1 Egg White

Salt

400g/14oz firm White Fish, cubed (e.g. Cod, Haddock, Monkfish, Halibut,  Swordfish)

Vegetable Oil for frying

 

Instructions

 

1. Place the coriander, cumin, chillies, shallots, garlic, cashew nuts, lime juice and fresh or ground lemon grass in a food processor and process until quite until finely chopped. Set aside.

 

2. Place the fish in a mixing bowl, add the spice mixture, toss to coat well then cover with clingfilm and refrigerate for 1-4 hours.

 

3. At the end of the marinating time, place the fish and its marinade in a food processor together with the egg white and salt and pulse for a few seconds until the mixture forms a chunky paste.

 

4. Heat the oil in a large frying pan then drop tablespoonfuls of the mixture into the hot oil flattening each one as it cooks to form little patties. You may have to do this in batches. Fry for  3 minutes on each side then drain on kitchen paper and keep warm whilst you fry the remaining mixture. Serve hot.

 

 

More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More Indonesian Recipes

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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