Fish cakes with coconut and coriander

Name: Fish cakes with coconut and coriander
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 12 cakes
Cuisine: Asia
Ingredients: 1 green onion (scallion), minced; 1-2 bird’s-eye chilies; Lettuce leaves or other large vegetable leaves, for steaming; 1 egg; ¼ cup (60 ml) coconut cream; 2 cloves garlic, crushed; 2 tablespoons chopped coriander leaves (cilantro); 10 oz (300 g) white fish fillets (snapper, seabass, halibut, sole); 1 tablespoon yuzu juice or a mixture of Mandarin orange and lemon juice; ¼ cup (60 ml) chicken stock or ¼ teaspoon chicken stock powder dissolved in ¼ cup (60 ml) hot water; 1 bunch (3 oz/100 g) watercress, stems removed; Ice water; 1 teaspoon salt; Crispy Fried Leek (see note), to garnish; 2 cups (500 ml) water

Preparation info

Makes
12
cakes

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

This is a truly flexible recipe—the fish cake mixture can be either steamed (as shown in the photo on left) or dropped by the spoonful into hot oil and pan-fried. The cakes partner well with watercress sauce or, if you prefer, Red Bell Pepper Sauce.

Ingredients

10 oz (300 g) white fish fillets (snapper, seabass, halibut, sole)
¼ cup (60</

Asia
Starter
Gluten-free

Method

Make the Watercress Sauce by bringing the water and salt to a boil. Blanch the watercress for about 3 minutes. Remove from the heat and plunge into the ice water to stop further cooking. Strain and squeeze the blanched watercress to remove excess liquid. Purée the watercress, 2 tablespoons of the chicken stock and yuzu juice into a smooth paste in a blender. Trans