Fish cakes!


Fish cake, rocket salad, sweet chill sauce!
Fish cake, rocket salad, sweet chill sauce!

Basa fillets are a sweet white fish that’s very versatile and very, very cheap, about $5.50 kg from most supermarket delis, which equates to four huge fillets! I can get at least three meals out of a kilogram of Basa fillets and that’s for a family of four. Steamed, poached, fried in beer batter , used in a curry or as I have made today, fish cakes, recipe courtesy of Yum for lunch or a light supper served with fragrant rice or salad, add some sweet chilli sauce or a big dollop of mayonnaise, super tasty, super easy and most of all super cheap……enjoy!

What you’ll need……

500g basa fillets
zest of 1 lemon (from my sister’s garden)
2 tsp olive oil
1/2 small red onion finely chopped
2 tbsp fresh coriander finely chopped (from my garden)
1 tbs mayonnaise  ( I used Kewpie)
1 egg lightly beaten (from my chooks)
2 tsp lemon juice
1/2 tsp  paprika
1/4 tsp cayenne Pepper
1/2 cup breadcrumbs
Vegetable oil for frying

Just waiting for the pan to heat up!
Just waiting for the pan to heat up!

How to do it…….

Preheat oven to 180C or 160C fan-forced, place basa fillets on a baking tray lined with baking paper. Sprinkle with half the lemon zest and season with salt and pepper, drizzle with olive oil and cook in oven for 10-12 mins or until opaque and just cooked through, depending on the thickness of the fillet, remove from oven and cool.  In a large bowl, combine red onion, coriander, mayonnaise, egg, remaining lemon zest, lemon juice, paprika and cayenne pepper, mix until well combined. Break basa fillets into large flakes and add to bowl, add breadcrumbs and season with salt and pepper, mix gently until well combined. Roll mixture into 8 balls, press into 1 1/2 cm-thick patties and place on a tray lined with baking paper, over and pop in the fridge for at least 1 hr. Heat oil in a large, heavy-based frying pan over high heat, depth of at least 3mm, working in 2 batches, fry fish cakes for 4 mins on each side or until browned, drain on paper towel and keep warm with foil while cooking the second batch.

Sizzle, sizzle!
Sizzle, sizzle!

Serve with rocket salad, drizzle of balsamic glaze, sweet chilli sauce and nice glass of Liz Richardson’s crispy Pinot Grigio, available through….enjoy!

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