These Burmese fish cakes make a delicious entree before a dinner of fish. They are simple to make and all you need to remember is to balance the liquid and flour content to get a substance that leaves the sides of the bowl clean and which can be made into croquettes easily.
Ingredients: (Serves 4)
- 3 red chillies, seeded, if desired, and sliced
- 3 cloves garlic, peeled
- 3 cm/1½ inch ginger, peeled
- 1 onion, peeled
- 1 stalk lemon grass
- 1 teaspoon chilli powder
- 500 g/1 lb 1½ oz snapper or mackerel fillets, skinned and deboned
- 4 tablespoons rice flour
- 450 ml (15 fl oz / 2 cups) vegetable or sesame oil
- 250 ml (8 fl oz /1 cup) coconut cream
For the garnish:
- 1 Onion, peeled and thinly sliced
Method:
Place chillies, garlic, ginger, onion and white part of lemon grass in a blender and process. Add chilli powder and mix well. Add fish and half the rice flour. Blend again to mix thoroughly.
Shape mixture into croquettes. If mixture is too wet to shape well, add 1-2 tsp more rice flour. Coat croquettes with remaining rice flour.
Heat oil until very hot. Fry 3-4 croquettes per batch until golden. Remove and drain well.
Heat coconut cream in a saucepan to just below its boiling point. Do not allow to boil. Add croquettes and cover. Allow croquettes to steam gently in coconut cream for 5 minutes.
Serve croquettes in coconut cream. Garnish with raw onion slices.
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