Fish cakes with sesame carrot salad

Recipes / Fish

These delicious and crispy fish cakes are flavoured with lime juice, sesame oil and sugar.

Recipe «Fish cakes with sesame carrot salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch fresh coriander, washed, 500g basa fish fillets, chopped, 1 small red chilli, finely chopped, 2 tbsp grated ginger, 2 tsp cornflour , 2 tsp fish sauce, 1 tsp white sugar, 1/3 cup vegetable oil , 2 tbsp peanut oil, 2 tbsp white vinegar, 2 tsp white sugar, 1 carrot, cut into thin strips, 1 Lebanese cucumber, thinly sliced, 2 spring onions, sliced, 2 tsp sesame seeds, toasted, 3 spring onions, finely chopped.

Ingredients:

  • 1 bunch fresh coriander, washed 
  • 500g basa fish fillets, chopped 
  • 1 small red chilli, finely chopped 
  • 2 tbsp grated ginger 
  • 2 tsp cornflour 
  • 2 tsp fish sauce 
  • 1 tsp white sugar 
  • 1/3 cup vegetable oil 
  • 2 tbsp peanut oil 
  • 2 tbsp white vinegar 
  • 2 tsp white sugar 
  • 1 carrot, cut into thin strips 
  • 1 Lebanese cucumber, thinly sliced 
  • 2 spring onions, sliced 
  • 2 tsp sesame seeds, toasted 
  • 3 spring onions, finely chopped 

Instructions

  1. Separate roots, stems and leaves of coriander. Set leaves aside and chop roots and stems. Place in a food processor with fish fillets and chilli and process until almost paste-like. Transfer to a bowl with spring onion, ginger and cornflour. Mix together fish sauce and sugar, and add fish mixture. Using clean hands, mix together well. Chill while making salad.
  2. To make Sesame Carrot Salad: Combine carrot, cucumber, onion and reserved coriander leaves. Whisk together peanut oil, vinegar and sugar. Pour half the dressing over salad and toss to combine.
  3. Heat vegetable oil in a large frying pan on medium. Cook 1/4 cup measures of fish mixture in batches, flattening slightly with a spatula, for 2-3 mins each side, until golden and firm. Drain on paper towel. Repeat with remaining mixture. Serve fish cakes with salad and top with sesame seeds. Serve remaining dressing in a small bowl for dipping.