Sunday’s special

One of the 365 way to cook a classic,cod fish

The Ingredients
2 tablespoons chopped fresh lemongrass
(use about 75mm of the lower stalk, discarding the tough outer leaves)
3 cloves garlic, chopped
11/2 teaspoons chopped fresh ginger
11/2 teaspoons paprika
1/4 teaspoon ground cayenne pepper
1/3 cup chopped onion
I teaspoon ground turmeric
I teaspoon ground white pepper
1/2 cup thickened cream
500 gms fish fillets, skinned and all bones removed
2 large eggs, lightly beaten
2 cups bread crumbs
1 teaspoon salt
1/3 cup finely diced red capsicum
1/3 cup finely chopped red onion
2 tablespoons vegetable oil
1 tablespoon butter


The Steps
1. Combine the chopped lemongrass, garlic, ginger, paprika. cayenne pepper, onion, turmeric, white pepper. and cream in a food processor and mix to a paste. Scrape into a large bowl.
2. Rinse the fish fillets and dry with paper towels.
3. To the processor, add the fish and process until finely ground (but not mashed to a pulp), then transfer to the bowl with the lemongrass paste. Stir in the lightly beaten eggs, 11/4 cups of the bread crumbs, and salt and add the capsicum, red onion, and mix in well. Cover the bowl with plastic wrap, and put into the fridge for 2 hours.
4. Heat the oil and butter in a large frying pan over medium heat. Wet your hands and shape the fish mixture into cakes (the above quantities will make about 10 or 12 good sized fish cakes). Roll in the remaining bread crumbs and fry, in batches, until golden, crispy, and cooked through, (about 4 minutes per side). Drain on paper towels. Serve at once, accompanied by lemon wedges and a mixture of finely chopped onion and cucumber with a dash of balsamic vinegar.