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Pickled Malay fishcakes


PICKLED MALAY FISHCAKES

Ingredients 25
Servings 6
Time 1 hour

Ingredients

  • 400
    g
    pilchards or middlecut mackerel
  • Oil for shallow frying
  • 1
    onion, finely chopped
  • 4
    garlic cloves, crushed
  • 5
    ml
    freshly grated ginger
  • 5
    ml
    each paprika, ground coriander, ground cumin and garam masala
  • 2.5
    ml
    chilli powder
  • 2
    slices bread, soaked in milk
  • 1
    egg, whisked
  • Salt and pepper
  • 125
    ml
    cake flour
  • 15
    oil
  • 3
    large onions, sliced into rings
  • 10
    ml
    garlic and ginger paste
  • 5
    ml
    ground cumin
  • Salt and pepper
  • 125
    ml
    sultanas
  • 250
    ml
    grape juice
  • 10
    ml
    sugar
  • 200
    ml
    brown vinegar
  • 250
    ml
    water
  • 15
    ml
    turmeric
  • 5
    lemon leaves
  • Grated zest of 1 lemon
  • Handful of fresh coriander, chopped
 

Method

 

FISHCAKES Drain the fish. Mash well, bones and all.

Heat a little oil in a pan and fry the onion, garlic and ginger until soft.

Stir in the spices.

Mix the fish, onion mixture, bread and egg.

Season with salt and pepper.

Roll the mixture into balls and roll each ball in the cake flour to coat.

Chill for 30 minutes.

Heat oil for shallow frying and brown the fishcakes in batches.

Transfer to a stainless steel dish.

PICKLE SAUCE Put all the ingredients in a pot and boil for 15 minutes.

Pour the hot sauce over the fishcakes and leave to cool completely.

Cover with cling film and pickle in the fridge for three days.

 

 

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2019-11-12 14:31
 
 
 
 
 
 
 
 
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