Foodkit Recipe
Ray’s Fish Cakes with Warm Herbed Rice Salad
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Tarakihi (Fillet) | |
| Coconut Cream | Use 125ml |
| Ginger | Peel the ginger and finely chop |
| Spring Onion | Slice thinly |
| Jasmine Rice | Rinse well and drain |
| Sauce (Fish) | In Liquid Mix 1. |
| Lemon Juice | |
| Oil (Sesame) | In Liquid Mix 1. |
| Palm Sugar | Use 2 tablespoons grated sugar |
| Coriander | Roughly Chop |
| Mint | Roughly chop. Save a few leaves for a garnish |
| Unsalted Roasted Peanuts | Roughly chop |
| Chilli red | Slice thinly - removing the stem if provided |
| Desiccated Coconuts | Toast in a dry pan over moderate heat |
| Lemons | Grate the zest of the lemon. |
| Garlic Cloves | Peel and chop or slice finely |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 4 mins | Put the fish, coconut cream, garlic, 2 tablespoons of the ginger, the egg white and a teaspoon of salt into a food processor and process until smooth. |
|---|---|
| Step 2 10 mins | Stir in the spring onion and with lightly oiled hands, form the mixture into 12 small cakes about 6cm in diameter and 2cm thick. Place side by side on a plate and reserve. |
| Step 3 5 mins | Put the rice in a saucepan and add half a litre of water. Bring to the boil over high heat. |
| Step 4 20 mins | Once the water is boiling, cover and move to your stove's smallest element. Cook, without uncovering, for 20 minutes. |
| Step 5 5 mins | Put the Liquid Mix 1, lemon juice and sugar into a bowl and mix until the sugar dissolves. This is the dressing. Reserve. |
| Step 6 10 mins | Heat about 1cm of vegetable oil in a frying pan over moderate heat and gently fry the fish cakes on batches until well browned on each side. Remove and drain on paper towels. |
| Step 7 2 mins | Remove the rice from the heat, uncover and fluff up with a fork but don't mash the rice grains. |
| Step 8 2 mins | Place the rice in a warm bowl and add the dressing, the remaining ginger, the chopped herbs, peanuts, chilli, coconut and zest. Mix gently. |
| Step 9 | To serve - Plate the fish cakes with the rice salad and sprinkle the extra mint on top. |
Follow Us