Name: Asian-style fish cakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 gram (1½ pounds) firm white fish fillets; 3 medium potatoes (600g), chopped coarsely; 2 green onions (scallions), sliced finely; 1 clove garlic, crushed; 1 tablespoon finely grated fresh ginger; 1 small red chilli, chopped finely; 1 egg, beaten lightly; 1 1/2 cup (110g) panko (japanese) breadcrumbs; 1/2 cup (125ml) olive oil, for frying; Dressing; 2 tablespoon mirin; 1/3 cup (80ml) soy sauce; 2 tablespoon fish sauce; 2 small red chillies, seeded, chopped finely; 1/3 cup (80ml) lime juice; 2 green onions (scallions), sliced finely

Asian-style fish cakes

Serve these crispy Asian-style fish cakes with spicy dipping sauce for a tantalising starter or light meal. If you like the extra kick, add some more chilli.

Serves 4

Cook

45M

Ingredients

800 gram (1½ pounds) firm white fish fillets

3 medium potatoes (600g), chopped coarsely

2 green onions (scallions), sliced finely

1 clove garlic, crushed

1 tablespoon finely grated fresh ginger

1 small red chilli, chopped finely

1 egg, beaten lightly

1 1/2 cup (110g) panko (japanese) breadcrumbs

1/2 cup (125ml) olive oil, for frying

Dressing

2 tablespoon mirin

1/3 cup (80ml) soy sauce

2 tablespoon fish sauce

2 small red chillies, seeded, chopped finely

1/3 cup (80ml) lime juice

2 green onions (scallions), sliced finely

Method

1.Preheat grill (broiler) to high. Place fish on an oiled foil-lined tray; season with salt and pepper. Cook under grill for 12 minutes or until fish is just cooked through. Cool.

2.Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a large bowl until smooth.

3.Flake cooled fish into mashed potato, continue mashing with fork until fish flakes are broken into smaller pieces.

4.Add green onion, garlic, ginger, chilli and egg to potato mixture; stir well to combine ingredients (mixture will be quite moist). Season. Divide mixture into 12 portions. Using damp hands, shape mixture into 7cm (2¾-inch) patties. Refrigerate 10 minutes.

5.Place breadcrumbs in a shallow bowl; gently coat patties in crumbs.

6.Meanwhile, make dressing. Combine all ingredients in a small bowl.

7.Heat oil in a large heavy-based frying pan over medium heat. Cook fish cakes, in two batches, for 4 minutes each side or until heated through and golden on both sides.

8.Serve fish cakes with dressing.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook