Salted Cod Dumplings

Name: Salted Cod Dumplings
Yield: makes 28-32 slices as canapés, or 4 starters
Cuisine: Asia
Ingredients: about 1–1.5 kg/ 2–3 lb skinless cod fillet; 85–115 g/ 3–4 oz coarse sea salt; 2 tbsp finely chopped parsley (curly or flat); 2 tsp finely chopped lemon grass (soft inner part only); cucumber slices or Cos lettuce leaves, to serve; ¼ tsp palm sugar or brown sugar; 1 tsp fine sea salt; 2 tsp cornflour, dissolved in 2 tbsp water; whites of 2 eggs; groundnut or sunflower oil, for frying; 2 tbsp vegetable oil; 2 shallots, chopped; Coconut Sambal, to garnish; 2 candlenuts or macadamia nuts or 4 blanched almonds, chopped; 1–4 green bird’s-eye chillies, chopped; 1 tsp chopped ginger; 2 garlic cloves, chopped; 2 tsp lemon juice; 2 tsp roasted coriander seeds, crushed

Preparation info

makes
28-32
slices as canapés

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

I’m using home-salted cod here, and for that you really need to allow 24 hours for the fish to be salted properly. It’s not really practical to salt less than a kilogram, so I would suggest you make this for a largish drinks party. However, salted cod can be kept in the fridge for up to 3 days and there are plenty of other things you can do with it. These dumplings are my version of the starchy fish balls or fish cakes that are sold in so many Oriental supermarkets. A lot of these are bough

Ingredients

Asia
Starter
Gluten-free
Southeast Asia

Ingredients

Method