Balinese Fishcake

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Lemongrass stalks are not easy to find outside tropical countries. Eliminate the stalks and opt for chopped lemongrass (usually sold in frozen form in some Asian supermarkets). Shape the dough into a flat-round patty to make a fishcake. You can substitute fish with lobster or crab meat. If you are using frozen spices, especially the aromatic ones, do not defrost them prior to use, for it can drain out their aroma through the excess liquid. Use it directly without thawing them.

Ingredients

Balinese Chilli Relish

  • 5 gr balacan or shrimp paste (optional)
  • 100 ml coconut oil
  • 3 gr salt (about ½ teaspoon or to taste)
  • 1 tbs Calamansi juice/lime juice (from 1 pcs of Calamansi/lime)

Sliced Spices

  • 10 pcs cayenne pepper or red chilli paddies, thinly sliced (optional)
  • 1 large red chilli, deseeded and sliced
  • 70 gr shallot (about 14 cloves), thinly sliced
  • 5 stalks lemongrass (use the white inner parts thinly sliced
  • 5 pcs kaffir lime leaves, thinly sliced
  • 2 pcs torch ginger (optional), thinly sliced

Method

Directions

  1. In a mixing bowl, put all the sliced spices.
  2. Prepare small pan, heat the coconut oil. Pour coconut oil over the sliced spices. Set aside to cool a bit.
  3. Add calamansi juice and salt to taste. Mix well.

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