fish recipe:

thai spiced fish cakes

ingredients

fish/seafood of choice	1		kg
chilli	1		tbs
garlic	1		tbs
lemon grass	1		tbs
Thai mint	1		tbs
coriander leaf	1		tbs
coriander root	1		tbs
onion	1		pc
caul	400		gms

production

1. Finely chop the raw fish/seafood to almost a mince
2. Cook the onion, chilli, garlic, lemon grass, Thai mint and coriander in a little butter without colour
3. When cool add to fish, seafood and combine thoroughly, season with salt and pepper
4. Refrigerate overnight to allow the flavours to infuse
5. The next day assemble the cakes (add more herbs, spices and seasoning to taste)
6. Carefully spread the caul fat across a chopping board
7. To avoid tearing pick sections without thick veins of fat and cut out 10 cm sections
8. Place about 60 gms of mixture in centre and press gently to form pattie about 6 cm diameter
9. Wrap the pattie by bringing the corners over into the centre, avoid thick overlays by trimming
10. Pick up the patties and shape neatly, place on a clean tray and refrigerate for at least 2 hours
11. Brown in clarified butter over moderate heat, seam side down first so as to seal the caul
12. No white veins of fat should be visible, place in oven at 180 C for 2 minutes then rest for 3 minutes

chef notes:

Caul is what is used to wrap the English meat dish 'faggots'
It is best soaked in warm water before using.

Alternatively add some egg yolk into the mixture to bind the mixture and then flour, egg and breadcrumb the cakes.

email chef@tallyrand.info