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Fish cake, cucumber and carrots salad with rice vinegar vinaigrette |

Fish, Seafood & Shellfish

A typical north american dish with asian inspirations.

Note

Haddock can be replaced by another white-fleshed fish (cod, tilapia, sole...).

Ingredients

Recipe for 4 servings

For the fish cake

400 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

30 Ml

Sugar

2 Unit(s)

Garlic

100 Gr

Carrot

200 Gr

Cucumber

30 Ml

Peanuts

2 Ml

Chili flakes

60 Ml

Water

60 Ml

Rice vinegar

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.