Asian Fishcakes
Martin Shanahan creates these delicious fishcakes.
Ingredients
- 250 g pollock (cod/haddock/ling can be used too)
- coriander sprig (according to taste)
- 1 spring onion
- a thumb size piece of ginger
- 1 egg (whisked)
- 0.50 red chilli, finely chopped (quantity according to taste)
- sea salt
- lime juice
- for the asian slaw:
- 1 carrot
- chinese cabbage
- mangetout
- sesame oil
- juice of ½ a lime
- sesame seeds (toasted)
- for the dipping sauce:
- 50 ml white vinegar
- 1 dsp apricot jam
- juice of 1/2 lemon
Method
- Cut the pollock into chunks. Chop the coriander and slice the ginger. Finely chop the chilli. Blitz the fish in a food processor and then add the spring onion and coriander then add some grated ginger, followed by finely chopped chilli.
- Add the egg to bind the mix then the lime juice and sea salt. Blitz. And leave in the fridge for 20 minutes before portioning and shaping into fishcakes.
- For the Asian Slaw:
- For the Asian slaw finely slice the chinese cabbage (or the heart of a summer cabbage), then chop fine strips of carrot and Mangetout. Add the juice of half a lime and the toasted sesame seeds.
- A drizzle of sesame oil, sea salt and mix. And it’s ready.
- For the Dipping Sauce:
- Take one dessert spoon of apricot jam and add half the juice of a lemon and the white vinegar. Bring this to a simmer in a pan.
- From the blitzed mixture use an ice cream scoop or two spoons and put out several small balls on a plate and pat down with a fish slice or a spatula to form little cakes. Fry these on both sides for 2-3 minutes.
- To serve place some slaw in the middle of the plate with 2 cakes on top and some sauce on the side for dipping.
