TUESDAY COOKING CLASS.......

Today...we are making FISH CAKES..........

These fish cakes can be made with any firm fish ..
Over the years I have used ....salmon , barramundi , whiting , basa  , cod , snapper , mulloway ,  for  fish cakes.

Season the fish fillets  ( 500gm ) with salt and pepper.
Saute the fillets in 3 tbs of oil over a low heat until lightly coloured on both sides , approx. 2 minutes on each side .
Remove from pan .
Cool .
Shred and set aside.
In the same pan   ...saute 2 finely sliced scallions using the white and green tops . heat until softened.
Remove and cool.
Into a large bowl
Place 2 tbs of chopped dill pickles ( finely chopped )
2 eggs ( lightly beaten )
2 tbs of finely chopped basil mint leaves
1 cup of mashed potatoes
1 cup of breadcrumbs ( if not using potatoes ..increase breadcrumbs to 2 cups )
1 tbs of lime juice
1  dsp of fish sauce.
Add the sauteed scallions and shredded fish fillets.

Stir to combine.
Shape into patties.
Roll in extra breadcrumbs .
Heat some oil in a non stick pan .
Cook the fish cakes in batches , until golden .
Serve with wedges of lemon.

My Demonstration...

PISTOU SALMON

1/3 cup of  fresh basil mint
1 tbs of rice bran oil
1 tsp salt
1/4 tsp of freshly ground black pepper
2 cloves of fresh garlic
1  tbs of panch phoran.
Fillet of salmon

Combine the first 5 ingredients in a processor .
Add the panch phoran to the mix
Rub the mix on both sides of the fillet.
Cook in a non stick pan coated with cooking spray , for 3 minutes on each side.
Serve with asparagus spears and lemon wedges .

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