by Gay Cook
Served with fresh lightly cooked green beans and sliced ripe avocado and 1 or 2 tomatoes, sliced. Serves 2 or 3
- 1 lb (550g) fresh salmon fillet or sustainable boneless fish fillet
- 2 spring onions, tinly sliced white and green parts
- 2 tbsp (30 ml) Thai green (or Indian) curry paste
- Grated zest 1 lime or lemon
- 1 large free-range egg white
- Vegetable for frying
Remove fish skin and bones if there are any.
Place fish in frying pan with enough simmering water to just cover with fish and cook about for 5 minutes or until fish flakes when you press down with you finger on the fish. Place fish in a food processor with onion, curry paste, grated rinds and whizz just to a paste.
Divide the mixture into 4 or 5 equal fish cakes. Place on a baking sheet with parchment paper and chill 30 minutes.
Combine the dipping sauce ingredients. Check if any salt is needed. Chill fish cakes at least 30 minutes or overnight.
Mix all the ingredients for the dipping sauce.
To fry fish cakes, heat 2 tbsp (30 ml) oil in a wide frying pan. Fry the fish cakes in batches until golden on each side and cooked through. Serve with dipping sauce.
- 3/4 cup (175 ml) mayonnaise
- Juice of 2 limes or lemons
- 3 tbsp (45 ml) chopped fresh parsley, basil, cilentro, tarragon or mint
- 1 tbsp (15 ml) brown or palm sugar or to taste
Mix mayonnaise with lime or lemon juice and fresh chopped herbs so sauce is easy to pour over fish using some of the chopped herbs for garnsih..
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