RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 1 kg firm white fish, skin off
• 1 tin red curry paste
• 1 egg
• 1 tsp sugar
• 3 Tbsp. fish sauce
• 4 kaffir lime leaves, finely sliced (chiffonade)
• 1 bunch broccolini, finely sliced

RELISH:

• 1/3 cup water
• 1/3 cup vinegar
• 1/3 cup caster sugar
• 1 tsp salt
• 1 Lebanese cucumber
• 1 long red chilli
• 1 golden shallot
• 1 inch piece of ginger

METHOD :

• Combine water, vinegar, caster sugar and salt in a small saucepan over medium-high heat. Cook, stirring to dissolve the sugar. Set aside to cool slightly.
• Quarter the cucumber lengthways, remove seeds and finely slice into small wedges. Combine in a bowl with finely diced chilli, shallot and a julienne of ginger. Pour vinegar mix over, leave to infuse while preparing the fish cakes.
• Place fish fillets, curry paste, egg, sugar, fish sauce and kaffir leaves in a food processor and blend into a paste.
• Transfer fish mixture to a large bowl, add sliced broccolini and combine evenly with your hands (it is always a good idea to cook a small tester to assess the seasoning and overall flavour).
• With wet hands shape cakes into 5cm rounds, approximately 50g per cake.
• Heat oil in a large frypan over a medium heat and cook cakes in batches, approximately 2-3 minutes either side, until nice and golden. Drain on paper towel and season with a little salt.
• Serve with fresh coriander and your cucumber relish on the side.