msc_ecolabel

Chili canapé fishcakes with cod

Prep time 30 mins
Cooking Time 15 mins
Serves 18
Caroline Rye

Recipe By

Caroline Rye Caroline Rye is The Urban Fishwife, Edinburgh based chef, food writer and food stylist specialising in seafood

Atlantic cod illustration
250g MSC certified cod or other firm white fish
4 spring onions, trimmed
A half thumb sized chunk of ginger, peeled
1 small hot chili, halved and deseeded
Small bunch of fresh coriander, leaves and stalks
Zest of 1 lime
1 tsp fish sauce
Good pinch of sea salt and freshly ground black pepper, to season
2 tbsp cornflour
Sunflower oil, or another light, neutral oil for frying

For the dipping sauce

4 tbsp sweet chili sauce
Juice of one lime
1-2 small hot chilies, finely chopped (seeds optional)
  1. Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended.
  2. Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour.
  3. Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on each side, till golden. Do this in two batches to avoid overcrowding the pan. Drain on kitchen paper. Keep the first batch warm in a low oven while cooking the rest.
  4. To make the dipping sauce mix all the ingredients together and pour into a small serving bowl.
  5. Serve the fishcakes with the dipping sauce, as part of a canapé party or as an appetiser with drinks.
 

Ingredients

Method

250g MSC certified cod or other firm white fish
4 spring onions, trimmed
A half thumb sized chunk of ginger, peeled
1 small hot chili, halved and deseeded
Small bunch of fresh coriander, leaves and stalks
Zest of 1 lime
1 tsp fish sauce
Good pinch of sea salt and freshly ground black pepper, to season
2 tbsp cornflour
Sunflower oil, or another light, neutral oil for frying

For the dipping sauce

4 tbsp sweet chili sauce
Juice of one lime
1-2 small hot chilies, finely chopped (seeds optional)
  1. Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended.
  2. Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour.
  3. Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on each side, till golden. Do this in two batches to avoid overcrowding the pan. Drain on kitchen paper. Keep the first batch warm in a low oven while cooking the rest.
  4. To make the dipping sauce mix all the ingredients together and pour into a small serving bowl.
  5. Serve the fishcakes with the dipping sauce, as part of a canapé party or as an appetiser with drinks.
 
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