Thai Flavoured Fish and Crab Cakes with Sweet Chilli Sauce
Classic, re-invented by MasterChef SA Season 1, Deena Naidoo.
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Loading... Ingredients
Sweet chilli sauce
¾ cup white wine vinegar
4 red chillies, finely chopped
10 ml (2 tsp) chopped garlic
¼ cup caster sugar
10 ml (2 tsp) fish sauce
Fish cakes
500 ml ( 2 cups) hake, cooked, skin and bones removed and flaked
125 ml (½ cup ) crabmeat
250 m (1 cup) cooked Spekko Royal Umbrella Jasmine Rice
1 egg beaten
5 ml (1 tsp) ground ginger
5 ml (1 tsp) fresh garlic paste
5 ml (1 tsp) fish sauce
5 ml (1 tsp) chopped green shallots
45 ml (3 tbsp) finely chopped coriander (dhania)
45 ml (3 tbsp) lime/lemon juice
½ tsp fine salt
¼ tsp black pepper
¼ tsp ground coriander
¼ tsp ground cumin
½ tsp finely chopped green chilli
Coating
¾ cup cake flour
2 eggs, beaten
250 ml (1 cup) fine bread crumbs
oil for deep frying
Method
1.First make the chilli sauce: Combine all the ingredients in a deep saucepan and bring to a gentle simmer until the sugar is completely dissolved. Remove from heat and allow to cool. Serve as a sauce or drizzle over crab cakes.
2.Prepare the fish cakes: Combine all ingredients (expect coating ingredients) in a large mixing bowl. Divide into preferred size rounds, and then flatten.
3.Coat first in flour, then in egg mixture finally coat in breadcrumbs. Deep fry until golden brown. Remove and allow to drain on kitchen towel.
4.Garnish with fresh dhania and serve hot.