Asian Fish Cakes With Sweet Chile Dipping Sauce Recipes

Steps:

• Make the Dipping Sauce: In a small bowl, combine all of the ingredients and stir to mix well. Taste and adjust the seasoning. Cover and refrigerate until ready to serve.
• Make the Fish Cakes: Put the fish in a food processor and pulse just until uniformly minced, about 10 times. Be careful not to overprocess or the fish will turn into a paste. Transfer to a large bowl and add the eggs, the 1/2 cup bread crumbs, the cilantro, green onions, ginger, lime zest, garlic, fish sauce, salt, and pepper. Using your hands or a rubber spatula, gently fold and toss the ingredients together until well combined.
• In a nonstick frying pan, heat a splash of oil over medium-high heat. Pinch off a small piece of the fish mixture and fry until cooked through, about 1 minute. Taste and adjust the seasoning of the remaining fish mixture if needed.
• Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into cakes about 2 inches in diameter and 1 inch thick. Coat each cake thoroughly with the bread crumbs, shaking off the excess.
• Line a rimmed baking sheet with paper towels. Pour oil to a depth of 1/2 inch into the frying pan and heat until hot and shimmering but not smoking. Working in batches as needed to avoid crowding, add the cakes, placing them about 1 inch apart, and fry, turning once, until golden brown and crispy, 2-3 minutes per side. Transfer to the paper towels to drain and season with salt while still warm.
• Transfer the cakes to a platter or individual plates and serve. Pass the dipping sauce at the table.

Steps:

• Combine fish, 1/2 cup flour, oyster sauce, sweet chili sauce, fish sauce, brown sugar, cilantro, green onions, and egg in a food processor. Process until well combined. Refrigerate for 30 minutes.
• Shape mixture into patties, and dust with flour.
• Pour enough oil into a heavy skillet to fill the pan with 1/2 inch of oil. Heat over medium-high heat until hot. Fry fish cakes for 8 minutes, turning once, or until golden brown.

Steps:

• Zest and juice the lime.
• Peel and grate ginger.
• Chop spring onions.
• Deseed and chop red chili.
• DIPPING SAUCE:.
• Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
• This is the dipping sauce for fish cakes.
• FISH CAKES:.
• Whiz fish and coconut in a processor. Place this mixture into a bowl.
• Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
• With damp hands make 16 small cakes or 8 large cakes.
• Coat both sides in the flour.
• Heat the oil until very hot; fry on each side for 1 minute.
• Enjoy your fish cakes and sauce.