250 g White and brown crab meat;
-(8oz)
150 g Brill fillet; skin off,
-roughly
; chopped (5oz)
100 g Cod fillet; skin off,
-roughly
; chopped (3 1/2oz)
100 g Prawns; peeled and roughly
; chopped (3 1/2oz)
2 Cloves garlic; roughly
-chopped
2 Cm; (1 inch) piece
; ginger, peeled and
; roughly chopped
2 Chillies; deseeded
1 Stalk lemon grass; very
-thinly sliced
2 Lime leaves; thinly sliced
-(2 to
3)
1/2 bn Coriander; roots and stalks
2 Limes; juice only
1 md Size egg
2 ts Fish sauce
Oil for frying
Check all fish for small bones.
Put garlic, ginger, chilli, lemon grass, lime leaves, coriander and lime
juice in a food processor and blitz on full power for 2-3 minutes.
Add the fish and egg to the mixture and blitz again for 5-10 seconds.
Put the mixture into a clean bowl and season with fish sauce.
Take a tiny amount of the mix, roll into a small ball and fry in hot oil
approximately 3-4 minutes. Taste for seasoning. Add more fish sauce if
necessary.
Turn mix into balls about the size of a large 50 pence pieces and gently
squeeze flat, repeat this process until the mix is finished.
Continue to fry in hot oil 4-5 at a time until the fish cakes are cooked.
Yields
2 servings