Author Archives: adamcloete

LESDEE’S PICKLED FISH
500 g frozen hake fillets
75 g chilli-bite mix powder
Canola or sunflower oil
1 large onion, sliced into half-rings
3 whole cloves
5 ml curry powder
5 ml ground coriander
2 lemon leaves, torn
50 ml whole apricot jam
250 ml white vinegar
125 ml water
2 ml turmeric
40 ml brown sugar
2 ml ginger and garlic paste
salt to taste
60 ml golden sultanas
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THAI FISH CAKES WITH SWEET CHILLI SAUCE
400 g firm white boneless fish fillet, roughly chopped
1 clove garlic, peeled and quartered
4 stems fresh coriander, roots discarded
1 tablespoon red curry paste
1 tablespoon lemon or lime juice
1 egg
150 g green beans, trimmed, cut into 1 cm rounds
peanut oil for frying
sweet chilli sauce

Place fish, garlic, coriander, curry paste, juice and egg into a blender or food processor.
Process until the mixture is well combined and is a smooth paste consistency.
Transfer to a large bowl and add the green beans.
Mix until well combined.
Add peanut oil to non-stick frying pan and place over medium heat.
Place fish cakes evenly around the pan.
Cook for 3 – 4 minutes, then flip and brown on reverse side for a further 2-3 minutes until cooked through. Transfer to a plate and repeat with remaining mixture.
Serve with sweet chilli sauce and lemon or lime wedges, if desired.
Recipe posted by Louise Venter
Photo: Louise Venter