Tuesday, January 24, 2006

Fishcakes with Garlic, Ginger and Parsley

On Sunday, Per and I had a late lunch or an early dinner, it all depends on what you want to call it. I'd been wanting to try out an idea posted by Niki at Esurientes a while ago - fishcakes. It turned out really tasty, and I'll definitely be making this again. We ate it with a simple avocado salsa, and a chili-yogurt dipping sauce. Here's what I used:

Fishcakes with Garlic, Ginger and Parsley
Makes 12 cakes, which comfortably feeds 3-4 people

400 g trout fillets (use any white fish)
2 cloves of garlic
a thumbsized piece of fresh ginger
1 tbsp fish sauce
1 tbsp japanese soy sauce
3 tbsp coconut milk
2-3 tbsp sweet chili sauce
big bunch of flat leaf parsley (although next time, I'm using coriander. My store was out.)
Panko (Japanese breadcrumbs)
Oil for frying

You need a food processor. Start by pulsing the fish for a short while, until you have a paste. Add garlic, ginger, fish sauce, soy sauce, coconut milk, sweet chili and parsley. Pulse for a few moments until you have a smooth paste.

This will be sticky - use plastic gloves if you've got them! Pour panko in a shallow bowl. Shape rough balls from the fish mix, and coat on both sides in panko. Set aside. After shaping 12 balls, heat oil and shallow fry these little darlings. Or deep fry, if you've got a deep fryer. Fry for about 3-4 minutes on each side. They should be golden.

Avocado salsa

1 avocado
1/2 red pepper
handful of cherry tomatoes
juice of 1/2 lime
1/2 red onion
salt, pepper

Cut everything in small pieces, combine.

Dipping sauce

thick greek or turkish yogurt
sambal oelek or other chili paste

Simply combine, and serve. Thin with a little water if desired.

Fiskkroketter med thai-stuk


Kinna Jonsson said...
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Kinna Jonsson said...

Fishcakes are wonderful. In a book called "Street Food" you have another recipe with very spicy and delicious ones.

Pille said...

Sound delicious, Anne! I haven't cooked fish for a while, as my favourite fishmonger was on annual leave. Might try your lovely recipe this weekend (and, yet again, replace panko breadcrumbs with crushed rye crispbread for the extra Nordic touch:)

Anonymous said...

Very good idea Anne, I make them only with canned tuna and add a small boiled potato to gather the ingredients. But it is time to try with white fish.Greetings from Athens

Anonymous said...

Mmm, sounds delicious Anne!! My mother makes fish cakes but with other spices. Where do I find Panko? Japanska torget in Stockholm?

Anne said...

Pille, crisp rye bread sounds like a great idea! :)

Kinna, the one by Clare Ferguson (which I have) or Marcus Samuelson (which I don't think I like so much, after leafing through it..)?

Tülin, I'm sure they're great with tuna too!

Dagmar: Yes, and also at Cajsa Warg. I think that's where I got my bag! :)

Sara said...

Those look fabulous! I usually make them with salmon but I'll definitely try with white fish next time. I love serving them with a mango avocado salsa. I am enjoying your blog very much!

Niki said...

Oooh yeah. I love fishcakes...mmmm. Those look great!
I made some just before Christmas using up some leftover mashed potato, and using a tin of tuna with lemon. Surprisingly good!!!

anne said...

hi anne...

came across ur blog...
nice recipes too...

more recipes pls...haha

that's for now...

hoppas vi ses snart.
love - anne (singapore)

Anonymous said...

What a wonderfully inspiring blog with great photographs and easy to follow recipes. My mouth is watering at the sight of all that glorious food. YUM!