Real African Dishes: [MC-AllEthnic-Recipes] Fishcakes with Spicy Cucumber Relish - Asian; 4g Carbohydrate; trace Dietary Fiber

Tuesday, December 21, 2010

[MC-AllEthnic-Recipes] Fishcakes with Spicy Cucumber Relish - Asian; 4g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Fishcakes with Spicy Cucumber Relish - Asian

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces skinless white fish fillets
9 ounces large shrimp -- peeled and deveined
1 tablespoon Thai red curry paste
1 kaffir lime leaf -- finely shredded, OR finely grated zest of 1 lime
1 tablespoon chopped cilantro
1 medium egg
1 teaspoon brown sugar
1 teaspoon fish sauce
1 pinch sea salt
1/4 cup fine green beans -- trimmed and thinly sliced
To shallow fry: -- vegetable oil
Spicy Cucumber Relish:
1 cucumber
1/2 small red chile -- seeded and thinly sliced
1 shallot -- peeled and sliced
1/4 cup freshly squeezed lime juice -- (juice of 2 limes)
2 tablespoons superfine sugar
1/2 teaspoon sea salt
2 tablespoons water -- to 3 tablespoons
1 handful fresh cilantro -- small handful, roughly chopped
1 handful fresh mint -- small handful, roughly chopped

First, make the spicy cucumber relish. Peel the cucumber and quarter lenghtwise, then scoop out the seeds in the center with a teaspoon. Thinly slice the cucumber on the diagonal and place in a large bowl. Add the chile and shallot, toss tomix, and set aside.

Put the lime juice, sugar, salt, and water into teh samll saucepan and bring to a simmer, stirring well to dissolve the sugar.Let simmer for a few minutes until slighlty thickened, then set aside to cool completely.

Put all the ingredients for the fishcakes, except the green beans and oil, into a food processor and pulse to a finely chopped wet paste. Do not overprocess, as you want to keep some texture to the fishcakes.

Scrape the mixture into a bowl and stir in the green beans. To check the seasoning, cook off a little ball of mixture in an oiled pan and taste, then adjust the seasoning of the uncooked mixture accordingly, adding a little more salt and/or sugar as necessary. With wet hands, shape the mixture into small patties about 2 inches in diameter, each from about 2 tablespoonfuls of mixture.

Heat a 3/4 to 1 1/4-inch depth of oil in a deep skillet or wok. Shallow-fry the patties in batches for 1 to 2 minutes on each side, until golden brown. Drain on a tray lined with paper towels and keep warm in a low oven while you cook the rest.

When the fishcakes are all cooked, pour the dressing over the cucumber relish and stir in the chopped herbs. Serve the fishcakes hot, with the cucumber relsih on the side.

Make 1- to 12 fishcakes

AuthorNote: Curried shrimp and white fishcakes are a real treat, but you do need to enjoy them fresh cooked, as they do not reheat well. Also, t ensure the patties have an interesting texture, it is important to avoid overblending the fish and shrimp mixture.

Cuisine:
"Asian"
Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 85 Calories; 3g Fat (32.6% calories from fat); 10g Protein; 4g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 5559 0 0 0 0 0 0 0 0 3568 0 0 0 0 0 822 5175 0 0 0 0