I found a bit of yellowbelly (golden perch) in the freezer the other day and decided to make up a batch of fish cakes. They turned out really well, so I wanted to share the recipe. This recipe would work well with pretty much any kind of fish.
- 400gr fish flesh
- 2 tablespoons corn flour
- half a cup of bread crumbs
- 1 egg
- 2 cloves garlic
- 1 super hot chilli, seeds and all
- pinch of pepper and salt
- two kaffir lime leaves
- 4-5 shallots
- a few teaspoons fish sauce
- 1 teaspoon sesame oil
Blend all in food processor into a fairly fine paste. Heat about 1.5 cm vegetable oil in a wok or pan on medium-high heat. Use a tablespoon to spoon cakes into oil. Fry for a minute or so until golden brown on the bottom, then press into flatter cake shape with spatula. Cook a little longer then flip and cook until golden brown on the other side. It should take about 4-6 minutes in total for the cakes to cook. Check if concerned and enjoy cake with beer while cooking.
Serve on rice or over a stir fry with a little soy sauce. Garnish with more shallots or coriander, chopped chili if feeling adventurous. I think the exciting thing about these cakes comes from the cornflour – it provides a consistency that reminds me of a traditional Chinese dumpling. These would also be super good in a fish soup.
Enjoy! Sorry, devoured before photos were taken.