Thai Fish Cakes with Lime Hollandaise

20 August 2014
Written by Nicola Galloway | Images by Nicola Galloway
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Nicola offers up a tasty treat, perfect as a light lunch or served for dinner with a salad, that will have your mouth watering and dreaming of lazy warm days

 


These light fish cakes are bound with egg white and cooked quinoa, and mildly spiced with Thai flavours. They are perfect as a light lunch or serve them for dinner with a salad. The lime hollandaise complements the flavours and completes the four essential elements - sweet, sour, salty, spicy - of Asian fare. I served these with a simple salad of shaved fennel, thin orange slices and a drizzle of local olive oil. Simple and delicious.

2 egg whites
large handful of coriander, roughly chopped
1 tsp fish sauce
1 tsp Thai curry paste (red, green or yellow)
1-2 spring onions, roughly chopped
400g white fish, roughly chopped (I used red cod as it is a cheap mild flavoured fish)
1 cup cooked quinoa or brown rice
ghee for cooking

In a food processor combine the egg whites, coriander, fish sauce, curry paste and spring onions and blitz into a paste. Add the fish and quinoa and pulse half a dozen times to combine. Don't over blend the mixture or the fish will go mushy. Shape into small cakes (about the size of a small mandarin). Heat a heavy-based frying pan over a moderate heat. Cook the cakes for 4-5 minutes on each side until golden. Serve with lime hollandaise.

Lime Hollandaise
2 egg yolks
1 tsp dijon mustard
1 tsp rice vinegar (or apple cider vinegar)
Juice of 1 lime
100g butter, melted

In a small bowl whisk together the egg yolks, mustard, vinegar and lime juice. Slowly pour in the melted butter whisking constantly to emulsify. The sauce will thicken a little as you add the butter. If you like your hollandaise thicker you can heat over a saucepan of gently simmering water, whisking constantly until thickened. Make sure the water is not touching the bowl or it will cook the egg and you will have a lumpy sauce. And WHISK constantly. I often skip this step and just go for the runnier but still as delicious version.

Enjoy!


 

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