Salted Cod Dumplings

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

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
Southeast Asia
Gluten-free

Ingredients

Method