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Fish cakes, cucumber and carrots salad with rice vinegar vinaigrette

Appetizers, Fish, Seafood & Shellfish

A typical north american dish with asian inspirations.

Ingredients

Recipe for 4 persons

For the fish cake

500 Gr
Haddock
6 Leaf(ves)
Basil
5 Ml
Red cari paste
30 Ml
Fish sauce nuoc-mâm
5 Ml
Sugar
1 Unit(s)
Egg
45 Ml
Cornstarch

For the salad

60 Ml
Sugar
2 Unit(s)
Garlic
1 Unit(s)
Carrot
1 Unit(s)
Cucumber
30 Ml
Peanuts
2 Ml
Chili flakes
60 Ml
Water
60 Ml
Rice vinegar
  • Salt and pepper

Preparation time: 45 min

  • For the preparations
    Preheat the deep fryer on 350 F.Mince the basil leaves very thinly. Cut the carrot and cucumber in a very small dice.Chop the garlic.
  • For the roasted peanuts
    Bake the peanuts on a baking tray for 3-4 minutes and chop them with a food processor
  • For the fish cake
    In the food processor, chop the fish until you get a paste. Add in the curry paste, fishsauce, sugar, cornstarch and the egg. Mix well. Transfer into a bol and mix in the kaffir lime leaves and longbeans. Using two small spoons, form little patties and fry them in the deep fryer until golden.
  • For the salad
    In a small pot, place the rice vinegar, the sugar, salt and chili. Bring it to a boil and add in the garlic, simmer for 5 minutes. Take ou of the heat and add in the cucumber, carrot and peanuts.
  • For the platting
    On a small plate, put the salad in the middle, the fish cakes on the top and some vinaigrette around.

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