GO ON, AVO GO
This is a guaranteed hit for brunch topped with a poached egg, as a starter in the evening or as a lunch dish. The Southeast Asian flavours give this fish cake a largemargin head start. The fish cake mixture freezes well before cooking and can be thawed and cooked as and when you need a fish cake hit. The avocado mango salad is also delicious on its own or served with tortilla chips, crudites or in a wrap with smoked chicken. Pineapple can substitute the mango if unavailable.
Summer Fish Cakes with Avocado Mango Salad
Serves 6
100g fresh green beans, ends trimmed and
finely sliced
300g gurnard or terakihi, skinned and
deboned, roughly chopped
300 g prawn meat
4 Tbsp ice-cold water
1 Tbsp green curry paste
2 Tbsp fish sauce
1 Tbsp lime juice
3 egg whites
Zest of ¼ lime, finely grated
1 small bunch fresh coriander, finely
chopped
2 spring onions, finely sliced (reserving
2 Tbsp for the avocado salad)
1 red chilli, finely chopped (optional)
1 Tbsp very finely chopped lemongrass 2 Tbsp canola oil
Preheat oven to 180C. Grease a baking tray.
Add beans to a pot of rapidly boiling water for 1–1½ minutes then drain and refresh to shock cool in an ice-cold water bath. Save 4 tablespoons of the ice-cold water (for mixing with the curry paste). Once beans are cool, drain and set aside.
Place fish pieces and prawn meat into a food processor and blitz until a smooth paste.
In a small bowl combine the 4 tablespoons of the ice-cold water set aside earlier with the curry paste, fish sauce and lime juice. Once liquid has combined with fish paste, add egg
whites and blitz for 30 seconds.
Transfer to a bowl then add blanched beans, lime zest, coriander, spring onion, chilli and lemongrass. Mix together well.
Divide mixture into 4 balls. Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burgershaped patty. Heat oil over a medium-high heat until shimmering then fry fish patties for 1 minute each side, or until golden. Transfer to prepared tray and bake for 5–6 minutes.
Note: additional canola oil may be required for the sauteing of the patties.
Divide fish cakes among plates along with Avocado Mango Salad. Serve immediately.
AVOCADO MANGO SALAD Serves 6
3 ripe avocados
2 Tbsp chopped fresh coriander
1 Tbsp extra virgin olive oil
2 tsp green jalapeno Tabasco
2 Tbsp finely diced spring onion ½ mango, peeled, with pip removed, and
cut into chunks
1 Tbsp lime juice
4 Tbsp diced cucumber
¼ red pepper, flesh diced
Cut avocado around the stone lengthways and twist to separate into halves. Remove stone with a spoon or by stabbing with a sharp knife and twisting it out.
Spoon avocado flesh into a small bowl and smash with a fork, retaining skins. Add all remaining ingredients and mix together with a fork.
Spoon mix back into avocado skins to serve.