Coconut fish cakes

Coconut fish cakes

By
From
East
Makes
25
Photographer
Leanne Kitchen

These Javanese-style fish cakes are simple to prepare, easy to cook and packed with flavour. Any white-fleshed fish will work and, while we’ve gone for snapper, by all means substitute with what’s freshest, sustainable and well priced at your fishmonger or supermarket. No chilli required here – just whip up a batch of cucumber pickles and you’re away!

Ingredients

Quantity Ingredient
4 small red asian shallots, chopped
2 garlic cloves, chopped
2 candlenuts, chopped
1.5 cm piece fresh galangal, chopped
1 cm piece fresh ginger, chopped
800g boneless, skinless snapper, john dory or any other white-fleshed fish fillets, cut into 5 cm pieces
1 1/2 teaspoons caster sugar
200g Grated fresh coconut
2 eggs, lightly beaten
150ml coconut milk
vegetable oil, for deep-frying
Cucumber pickles, to serve

Method

  1. Combine the shallots, garlic, candlenuts, galangal and ginger in a food processor and process until a paste forms. Alternatively, use a mortar and pestle. Add the fish fillets and process until the mixture is smooth.
  2. Transfer to a bowl and add the remaining ingredients, except the oil and pickles, and season to taste with salt and freshly ground black pepper.
  3. Heat enough oil for deep-frying in a large wok until it reaches 170°C, or until a cube of bread turns golden in 20 seconds.
  4. Using your hands, form 2 tablespoonfuls of the mixture into balls then flatten into thick discs about 5–6 cm across.
  5. Fry the fish cakes, in batches, for about 12 minutes, turning once, or until deep golden and cooked through. Take care when cooking as the cakes are delicate. Transfer to a plate lined with paper towel to drain any excess oil then serve them hot with the cucumber pickles.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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