Thai Fish Cakes with Lime Hollandaise
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 compliments the flavours and completes the 4 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 with local olive oil. Simple and delicious.
Ingredients
- 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
- 400 g 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
Lime Hollandaise
- 2 egg yolks
- 1 tsp dijon mustard
- 1 tsp rice vinegar or apple cider vinegar
- Juice of 1 lime
- 100 g butter melted
Instructions
- 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.
- 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.