Easy Baked Fish Cakes
Serve these fish cakes with steaming hot rice or stuff it
in a sliced baguette along with the pickles.
·
Makes 12
·
Prep time 15 minutes
·
Cooking time 15 minutes
Ingredient
·
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
Recipe
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
Cakes
