Select a region
To start the New Year on a good note, a local café has shared a fishy Asian fusion recipe that is not only easy to whip out but also packed with delicious flavours.
This week's Charity Chomp is brought to you by Beresford Street Kitchen, which helps people with learning disabilities into paid employment in its café network.
Their latest recipe features fish of your choice and lots of veg to make sure you get your five a day!
(serves four)
For the fish cakes:
200g mixed fish
Two cloves garlic, crushed
5cm fresh ginger peeled and chopped or tsp of ginger paste
One small chilli, chopped
One spring onion, chopped
One lemon grass stalk, outer layers removed
Juice and zest of one lime
One egg yolk
One tbsp plain flour, gluten free if you prefer
Handful of coriander
Salt and pepper
Oil for frying or a deep fat fryer
For the Asian Slaw:
One large carrot grated
Half a Chinese cabbage, chopped
Handful coriander, chopped
Sweet chilli sauce
Salad leaves to garnish
1. Put all the fish cake ingredients into a blender and blend to a paste.
2. Shape fish cake mixture into small cakes and put in fridge to chill.
3. Mix the slaw ingredients together adding a little sweet chilli sauce at a time until you are happy with the taste. Set aside.
4. Using a deep fat fryer or a deep pan, heat enough oil to cover fish cakes.
5. When the oil is hot (you can drop a small piece of bread into the oil to test - if it sizzles it is ready) carefully drop the fish cakes into the oil and fry until golden brown. This should take two to three minutes.
6. Remove the fish cakes from the oil and put them on a piece of kitchen roll to soak up any excess oil.
7. Arrange the salad leaves on the plate and top with the fish cakes.
8. Place a large spoonful of Asian Slaw on the side and serve with extra chilli sauce for dipping.
Veggie stir fry for a busy day
Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!
...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.
Comments
Comments on this story express the views of the commentator only, not Bailiwick Publishing. We are unable to guarantee the accuracy of any of those comments.
Once your comment has been submitted, it won’t appear immediately. There is no need to submit it more than once. Comments are published at the discretion of Bailiwick Publishing, and will include your username.
There are no comments for this article.