Photography by: Sam Wilkinson

Thai-Inspired Fish Cakes

Recipe by: Clement Pedro

Serves: 4
Preparation time: 10-15min (+15minutes chilling time)
Cooking time:  8 min
 
1 Lemon grass
6cm piece of ginger roughly chopped
3 spring onions
4 garlic cloves
30g coriander
2T sesame oil
1 green chilli
500g salmon
salt to taste
1 cup desiccated coconut
4 limes
 
For the coconut chilli jam
 
2T canola oil
½ red onion thinly sliced
4 garlic cloves
5cm piece of ginger
1 red chilli finely chopped
50g Coconut flakes
2T brown sugar
1T fish sauce
4T soy sauce
¼ cup water
 
Add the lemongrass, ginger, spring onion and garlic along with the coriander, sesame oil, and green chilli to a blender then blend to form a paste.
 
Add half the salmon to the blender along with the paste and blend to combine. Finely dice the remaining salmon and stir into the mixture with salt to taste.
 
Shape into any size patty before coating in the coconut, place in the fridge to rest for 15 minutes before frying in the coconut oil until crispy and golden on the outside, about 3 minutes a side.
 
For the coconut chili sauce
 
Fry the onions in the canola oil over a medium heat until the onions have cooked down and caramelized. Add the garlic, ginger and chilli and cook for another minute before adding the coconut and toasting. Add the brown sugar, fish sauce and water. Simmer down until almost jammy then take off the heat set aside.
 
Place into a blender and blend until smooth. Serve with the fish cakes and a few wedges of lime on the side.