Page 55 - MyMT EATS Recipe book (Proofed May 2017) (2)

Fish cakes with cashew, sprout and coriander salad
Ingredients
1 Spring onion
½ Green chilli

1 piece Ginger, 2cm, peeled and finely chopped
300 g Fish, such as gurnard or lemon fish
1 clove Garlic
¼ cup Basil leaves, and coriander leaves, combined
2 tsp Fish sauce

1 Tbsp Mirin
2 Tbsp Vegetable oil
2 tsp Soy sauce
1 Tbsp Coconut milk
1½ cups Bean sprouts
3 Tbsp Cashew nuts, roasted and salted, roughly chopped
2 Lemons
½ tsp Sesame oil

2 pinches Freshly ground black pepper
Directions

1. In the bowl of a food processor, add the fish,
onion, chilli, ginger, garlic, mirin and fish sauce.
Process until a rough paste forms.
2. Add the fresh herbs, coconut milk and soy sauce
then pulse until just combined.
3. In a heavy-based frying pan, pour in 1 Tbsp of
vegetable oil.
4. When hot, drop in spoonfuls of the fish cake mix
and cook for 2 minutes over a medium-hot heat
or until brown, then turn over and continue.
5. Cook in batches, adding extra oil with each new
batch. Drain on paper towels.
6. Combine the sprouts, cashews and sesame oil in a bowl.
7. Add coriander leaves then squeeze over the juice of one lemon, add a grind
or two of pepper and combine with fingers.
8. Plate the cakes in a stack with a small pile of salad and a wedge of lemon.