Asian fishcakes with sweet and sour dipping sauce

A delicious meal that’s always a hit at lunch time!

Conversions

intermediate

SERVES 1

Ingredients

ASIAN FISH CAKES

1 kg hake fillets, deboned and skinned
1 -2 small red onions
1 bunch coriander
30 ml fish sauce (2T)
60 ml sweet chilli sauce
1 egg
5 ml salt
3 ml black pepper
100 g flour to dust

DIPPING SAUCE:

30 ml soy sauce
60 ml sweet chilli sauce
30 ml oyster sauce
15 ml sriracha
15 ml Huletts Brown Sugar

Method

Poach the hake.
Peel and finely chop the red onions.
Place all ingredients into a food processor and pulse until just blended.
Form the mixture into balls and press down flat like a patty, using flour on your hands to prevent the mixture from sticking to them.
Place onto trays and freeze – defrost when needed.
To cook, fry in oil that has been heated sufficiently. To test: Place a little of the mixture into the oil and when it bubbles/boils it is ready.
Fry until golden brown.
Place on a paper towel to drain off any excess oil.
Serve with dipping sauce.
DIPPING SAUCE:
Place all ingredients in a small saucepan.
Stir over low heat until combined and sugar has melted.
Cool and serve on the side.

Top tips

Stop the sticking!

Laying your fish on a bed of lemon slices when braaing, stops it from sticking to the grill. The lemon also adds moisture and releases a burst of flavour to the fish.

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Conversion Table

	Cups	Tablespoons	Grams
Butter	1/4 cup	4 Tbsp	57g
	1/3 cup	5 Tbsp + 1 tsp	76g
	1 cup	16 Tbsp	227g
Flour/Sifted	1/4 cup	4 Tbsp	30g/27g
	1/3 cup	5 Tbsp + 1 tsp	40g/35g
	1/2 cup	8 Tbsp	60g/55g
	1 cup	16 Tbsp	120g/110g
Granulated Sugar	1/4 cup	4 Tbsp	50g
	1/3 cup	5 Tbsp + 1 tsp	65g
	1/2 cup	8 Tbsp	100g
	1 cup	16 Tbsp	200g
Brown Sugar/ Firmly Packed	1/4 cup	4 Tbsp	45g
	1/3 cup	5 Tbsp + 1 tsp	60g
	1/2 cup	8 Tbsp	90g
	1 cup	16 Tbsp	180g
Water	1/4 cup	4 Tbsp	57g
	1/3 cup	5 Tbsp + 1 tsp	76g
	1/2 cup	8 Tbsp	114g
	1 cup	16 Tbsp	227g