Name: Katlet Ikan Masterchef UK (My MasterChef UK Fish Cutlets)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 150 g (5⅓ oz) basa fillets, or any white-flesh fish; 160 g (5½ oz) potatoes; A pinch of salt; A pinch of turmeric powder; 1 egg yolk; White pepper powder, to taste; 1–2 egg whites, lightly beaten; Vegetable oil, as needed for deep-frying; 1 medium white onion, peeled and finely chopped; ¼ tsp fennel seeds; 1 stalk curry leaves, stem discarded, leaves finely chopped; 2 stalks coriander leaves, finely chopped; 1 Tbsp curry powder; 1 green chilli, finely chopped; 4-cm (1½-inch) knob ginger, peeled and grated; 2 garlic cloves, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This dish is very special to me. My late mum taught me how to make these cutlets and I made them for my MasterChef UK challenge for which I received outstanding comments from the judges. These cutlets can be enjoyed as a snack with sweet chilli sauce or as an accompaniment to a main course.

Ingredients

150 g (5⅓ oz) basa fillets, or any white-flesh fish
160 g (

Method

Place the fish in a small pot and add just enough water to cover the fish. Simmer over low heat until the fish is cooked through. Transfer the fish to a mixing bowl and set aside to cool.
Peel the potatoes and chop roughly. Place in a small pot and add enough water to cover the potatoes. Add a pinch of salt and boil until the potatoes are softened. Drain and add