Sesame Fishcakes
These Thai-style fishcakes are an elegant take on a much-loved appetiser that can be easily converted to delicate canapes.
Sesame Fishcakes
Rated 4 stars by 1 users
Category
Canapé
Servings
6 Canapés
Prep Time
10 minutes
Cook Time
30 minutes
These Thai-style fishcakes are an elegant take on a much-loved appetiser that can be easily converted to delicate canapes.
Team Makery
Ingredients
500 grams frozen basa fillets, defrosted and chopped
1 lemongrass stick, finely chopped
2 garlic cloves, crushed
1 lime, finely zested
1 red chilli, deseeded and chopped
1 teaspoon ginger paste
2 tablespoons soy sauce
Oil
Sweet chilli sauce (to serve)
1 egg white, lightly beaten
5 tablespoons plain flour
100 grams sesame seeds
To Coat
Directions
Pat the fish pieces with kitchen towels to get rid of any moisture. Add to a food processor, along with the lemongrass, lime zest, garlic, chilli, ginger, and soy sauce. Blend till everything is combined well and has a smooth consistency.
Lightly oil your hands. Separate the mixture into 18 equal-sized portions and shape them into balls. Flatten slightly with your palms to form fishcakes.
Pour the egg white in a shallow dish. On a flat plate, mix together the flour and sesame seeds.
Dip the prepared fishcakes into the egg white, then the flour and sesame seeds, turning to coat well on both sides. Chill for 20-30 minutes.
Pour oil in a large wok, enough to deep fry the fishcakes. Heat over a medium-high flame. Fry 4-5 at a time for no more than 6-7 minutes, till they're golden and cooked. Serve with sweet chilli sauce.
