Recipe Ingredient
- 300g fish fillet, steamed till cooked
- 2 tbsp chopped coriander
- 2 potatoes, parboiled and skinned
- 1 egg, lightly beaten
- Flour for coating
- Enough oil for shallow frying
- Seasoning:
- 1 tbsp fish sauce (nampla)
- 1 tbsp lime juice
- 1/2 tsp sugar or to taste
- 1 tsp chicken stock granules
- 1/4 tsp pepper
- 3 kaffir lime leaves, finely chopped
- Garnishing:
- Lime or lemon wedges
Instructions
- Remove fish skin and bones, then flake the meat. Combine cooked potatoes and flaked fish in a food processor. Add seasoning ingredients and blend until mixture turns smooth and well mixed.
- Divide mixture into equal portions. Lightly flour your hands and shape each portion into a round cake. Coat lightly with beaten egg and dust with flour.
- Shallow-fry the cake slices in a non-stick pan until golden brown. Drain, then serve the fishcake immediately with a squeeze of lime or lemon juice.
