Thai Fish Cakes
Serves: 4
4 medium flathead fillets, (see Notes)
1 egg, beaten
1 teaspoon chopped chillies
2 tablespoons chopped coriander
2 tablespoons shredded coconut
1/2 teaspoon five-spice powder
1 kaffir lime leaf, sliced thinly
1 teaspoon fish sauce
2 spring onions, chopped
1/4 cup sesame seeds, (optional)
1 tablespoon canola oil
1. Process the fish, egg, chilli and coriander in a food processor until smooth. Transfer the mixture to a bowl and combine with the coconut, seasoning and spring onions. If you have time, refrigerate the fish mixture for 15 minutes before forming into cakes and you will find the mixture firmer and easier to handle.
2. Form the mixture into small cakes and, if using, roll them in the sesame seeds.
3. Heat 2 teaspoons of the oil in a non-stick frypan over a medium heat and cook half the fish cakes until golden brown, 2 to 3 minutes on each side. Add the remaining oil to the pan and cook the rest of the fish cakes.
4. Arrange the salad on serving plates and top with the fish cakes.
Notes: If fresh fish is not available you can substitute a medium-sized can of tuna, well drained. Serve with a crisp green garden salad and some steamed rice.