Go Back

Kingklip Fishcakes

Servings 18 fishcakes

Ingredients

  • 2 tbls olive oil
  • 1 tbls butter
  • 500 g kingklip or other white fish of choice
  • a few shakes of onion powder
  • 350 g potato peeled and cubed
  • ½ cup finely chopped spring onion or baby leek
  • ⅓ cup finely chopped celery
  • 3 garlic cloves minced
  • 1 heaped tbls fresh chopped ginger
  • 1 heaped tbls chopped flat leaf parsley
  • ½ tsp chilli flakes or fresh chilli
  • 1/2 tsp onion powder
  • 1 egg
  • Thai rice flour to shape
  • Oil to shallow fry

Instructions

  • Place a frying pan on medium high heat
  • Add the olive oil and butter
    2 tbls olive oil, 1 tbls butter
  • Season kingklip with onion powder and salt
    a few shakes of onion powder, 500 g kingklip or other white fish of choice
  • When oil is bubbling add the fish and cook until flaky and white, turning to ensure both sides cook evenly.
  • Flake the fish roughly with a fork in a bowl and set aside to cool
  • Boil potatoes in salted water until soft
    350 g potato peeled and cubed
  • Drain and roughly mash potatoes and set aside to cool
  • When fish and potatoes are cool, add half the fish and potatoes to a blender fitted with a blade attachment and pulse blitz to bring together. Check seasoning and add salt and pepper to taste.
  • Add the spring onion, celery, ginger, garlic, parsley, chilli, onion powder and egg and blend to a rough paste.
    ½ cup finely chopped spring onion or baby leek, ⅓ cup finely chopped celery, 3 garlic cloves minced, 1 heaped tbls fresh chopped ginger, 1 heaped tbls chopped flat leaf parsley, ½ tsp chilli flakes or fresh chilli, 1/2 tsp onion powder, 1 egg
  • Add the rest of the fish and potatoes and mix by hand to ensure texture is not too smooth and not too chunky. You are looking for something in-between. It must not be overly processed and neither should it be pureed like baby food. The magic of homemade fishcakes is a roughly texture while it still holds it's shape. Cool mixture in fridge for about 30 minutes
  • When ready to cook, shape into 18 patties and roll in thai rice flour to coat them.
    Thai rice flour to shape
  • Heat oil enough to cover the base of the frying pan and come up halfway around the fishcakes
    Oil to shallow fry
  • Test the oil to see if it is ready by tossing in a cube of bread, if it sizzles the oil is ready.
  • Batch fry in 2-3 batches depending on size of your frying pan, until golden brown
  • Serve with a dipping sauce like the one I use for Darryn’s Dim Sum Pot Stickers - see notes below

Notes

 Darryn's Dim Sum Pot Stickers
Tip
Use an ice cream scoop dipped in cold water to get the size of the fish cake consistent
Course: Appetizer, Drinks, fish
Cuisine: Thai inspired