Marinated Minced Fish Cakes, Coriander Vinaigrette
This Malay version of the quintessential fish cake takes its unique flavour from ginger and lime.
Ingredients
Marinated Minced Fish Cake
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Fish Meat 500 g
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Shallot, chopped 30 g
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Young Ginger, chopped 20 g
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Galangal, chopped 10 g
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Basil Leaf, chopped 10 g
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Sesame Oil 2 ml
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Fish Sauce 4 ml
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Corn Oil 150 ml
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Seedless Red Chilli, chopped 20 g
Coriander Vinaigrette
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Coriander Leaf, chopped 200 g
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Young Ginger, chopped 100 g
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Spring Onion, chopped 300 g
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Garlic, chopped 80 g
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Shallot Oil 200 g
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Fine Sugar 10 g
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Fine Salt 5 g
Preparation
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Marinated Minced Fish Cake
- Combine all ingredients and shape into approx 50gm size mini patties.
- Heat corn oil, shallow fry till medium cooked. Set aside.
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Coriander Vinaigrette
- Mix well all ingredients.
- Chill overnite.
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Assembly
- Place cooked patties on serving plate and top with a generous portion of prepared Coriander Vinaigrette.
- Garnish accordingly.
