Serves:4
Preparation time:40 minutes
Difficulty:Easy
Ingredients:
- 500g boneless, skinless salmon or ocean trout
- 80g Panko crumbs or dried fresh breadcrumbs
- 2 tbsp. Chang's Original Oyster Sauce
- 1 tbsp. Chang's Gluten Free Tamari Light Soy Sauce
- 1 egg, beaten
- 4 spring onions, white and pale green parts only, finely sliced (reserve dark green tops for garnish)
- 1 tbsp. finely grated ginger
- Finely grated zest of 1 lime or 2 kaffir lime leaves, very thinly sliced
- Neutral oil for frying
Relish:
- 4 tbsp. rice vinegar + 4 tbsp. water
- 30g or 2 tbsp. sugar
- ½ thumb ginger, peeled and cut into very fine matchsticks
- 1 small cucumber, seeds removed and cut into matchsticks
- 2 red shallots, cut into matchsticks
- ½ cup coriander leaves
Method:
- To make relish, heat the vinegar, water and sugar in a small saucepan or in microwave until sugar dissolves. Allow to cool then combine with ginger, cucumber, shallots and coriander and refrigerate, covered, until ready to use.
- Combine all fishcake ingredients in a bowl and shape into rissoles or meatballs. Ideally refrigerate for 20-30 mins for them to bind, then shallow fry in the oil over medium heat, turning occasionally.
- Drain on paper towel and serve with relish.
