A street snack from Malaysia – these fish cakes are traditionally wrapped in leaves and grilled or steamed. Recipe by Jackie M
For a quick entrée or snack, simply spoon fish cakes mixture directly into a hot pan and cook until golden.
300 g white fish fillets
2 Tbsp water
1 Tbsp tapioca flour
Dash of pepper
1 Tbsp sugar
1⁄2 chicken stock cube
1 1⁄2 tsp Malaysian fish curry powder
1 large egg
125 ml coconut cream
1 tsp chilli paste
1 tsp minced kaffir lime leaves
2 1⁄2 Tbsp packaged fried onion
Combine fish fillets, water, tapioca flour and pepper in a food processor. Pulse until mixture turns into a paste.
Combine fish paste with remaining ingredients and mix well.
Brush a hot pan with a bit of oil. Drop heaped tablespoons of fish mixture into the pan, cook for 2 - 3 minutes on each side until golden and cooked though.
Notes: Fish curry powder is a common Malaysian spice blend found in Asian grocery stores. It includes coriander, cumin, fennel, turmeric, chilli and fenugreek.
For more a more traditional presentation wrap 2 tablespoons filling in small rectangles of banana leaf or parchment paper. Secure ends, brush with oil and grill 5 minutes each side until cooked through.