Easy Baked Fish Cakes
Serve these fish cakes with steaming hot rice or stuff it
in a sliced baguette along with the pickles.
Prep time 15 minutes
Cooking time 15 minutes
1 1/2cups firm white fish (such as lapu-lapu), chopped
500 grams chopped prawn flesh (or 1 kilo with shells)
1/4cup coconut milk (canned or fresh)
1/4cup cilantro leaves, plus extra to serve
2 tablespoons store-bought red curry paste
1 tablespoon brown sugar
2 teaspoons sesame oil
1 teaspoon fish sauce (patis)
For the mixed pickles
2 tablespoons white vinegar
2 tablespoons sugar
1 carrot, peeled into ribbons
1 small cucumber, peeled into ribbons
Lime wedges, to serve
1. Preheat oven to
350°f. Lightly spray a12-cup muffin pan with oil.
2. Place half the
fish and prawn meat, coconut milk, cilantro, curry paste, sugar, oil, and fish
sauce in a food processor. Process until almost smooth. Transfer to a large
bowl with remaining fish and prawn meat.
3. Divide mixture
evenly among the muffin cups. Smooth surface with the back of a spoon. Bake for
10 to 15 minutes or until cooked through.
4. Meanwhile, make
the mixed pickles: combine vinegar and sugar in a small saucepan. Stir on low
heat until sugar dissolves. Place carrot and cucumber ribbons in a bowl. Pour
warm vinegar mixture over and chill until ready to serve.
5. Serve fish
cakes, hot or cold, with mixed pickles, lime wedges, and extra cilantro leaves.
Easy Baked Fish