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

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