Thai-style fish cakes with lime mayonnaise

Recipes / Fish

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Recipe «Thai-style fish cakes with lime mayonnaise» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg boneless white fish fillets , chopped, 1/4 cup firmly packed coarsely chopped fresh coriander, 3 green shallots, ends trimmed, coarsely chopped, 2 small fresh red chillies, coarsely chopped, 2 tsp finely grated lime rind , 80ml fresh lime juice, 1 tbsp finely grated fresh ginger, 1 garlic clove, crushed , 1 egg, Salt & freshly ground black pepper, 250ml vegetable oil, Fresh coriander leaves, to garnish, 170g good-quality whole-egg mayonnaise, 5 fresh kaffir lime leaves, centre veins removed, finely shredded, 2 tsp finely grated lime rind, Pinch of salt.

Ingredients:

  • 1kg boneless white fish fillets , chopped 
  • 1/4 cup firmly packed coarsely chopped fresh coriander 
  • 3 green shallots, ends trimmed, coarsely chopped 
  • 2 small fresh red chillies, coarsely chopped 
  • 2 tsp finely grated lime rind 
  • 80ml fresh lime juice 
  • 1 tbsp finely grated fresh ginger 
  • 1 garlic clove, crushed 
  • 1 egg 
  • Salt & freshly ground black pepper 
  • 250ml vegetable oil 
  • Fresh coriander leaves, to garnish 
  • 170g good-quality whole-egg mayonnaise 
  • 5 fresh kaffir lime leaves, centre veins removed, finely shredded 
  • 2 tsp finely grated lime rind 
  • Pinch of salt 

Instructions

  1. Combine the fish, coriander, green shallot, chilli, lime rind, lime juice, ginger, garlic and egg in the bowl of a food processor. Season with salt and pepper, and process until combined.
  2. Use a 60ml (1/4-cup) capacity measuring cup to shape mixture into 24 patties. Place on a baking tray lined with non-stick baking paper. Cover with plastic wrap. Place in the fridge for 1 hour to chill.
  3. Meanwhile, to make lime mayonnaise, combine mayonnaise, lime leaf and lime rind in a bowl. Taste and season with salt.
  4. Heat the oil in a large non-stick frying pan over medium-high head. Add 6 patties and cook for 3 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining patties, reheating oil between batches.
  5. Arrange fish cakes on serving plates. Garnish with coriander leaves and serve immediately with lime mayonnaise.