Thai Flavoured Fish and Crab Cakes with Sweet Chilli Sauce | Spekko Rice
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Thai Flavoured Fish and Crab Cakes with Sweet Chilli Sauce

Thai Flavoured Fish and Crab Cakes with Sweet Chilli Sauce

Classic, re-invented by MasterChef SA Season 1, Deena Naidoo.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    Sweet chilli sauce
    ¾ cup white wine vinegar
    4 red chillies, finely chopped
    10 ml (2 tsp) chopped garlic
    ¼ cup caster sugar
    10 ml (2 tsp) fish sauce

    Fish cakes
    500 ml ( 2 cups) hake, cooked, skin and bones removed and flaked
    125 ml (½ cup ) crabmeat
    250 m (1 cup) cooked Spekko Royal Umbrella Jasmine Rice
    1 egg beaten
    5 ml (1 tsp) ground ginger
    5 ml (1 tsp) fresh garlic paste
    5 ml (1 tsp) fish sauce
    5 ml (1 tsp) chopped green shallots
    45 ml (3 tbsp) finely chopped coriander (dhania)
    45 ml (3 tbsp) lime/lemon juice
    ½ tsp fine salt
    ¼ tsp black pepper
    ¼ tsp ground coriander
    ¼ tsp ground cumin
    ½ tsp finely chopped green chilli

    Coating
    ¾ cup cake flour
    2 eggs, beaten
    250 ml (1 cup) fine bread crumbs
    oil for deep frying

Method

    1.First make the chilli sauce: Combine all the ingredients in a deep saucepan and bring to a gentle simmer until the sugar is completely dissolved. Remove from heat and allow to cool. Serve as a sauce or drizzle over crab cakes.
    2.Prepare the fish cakes: Combine all ingredients (expect coating ingredients) in a large mixing bowl. Divide into preferred size rounds, and then flatten.
    3.Coat first in flour, then in egg mixture finally coat in breadcrumbs. Deep fry until golden brown. Remove and allow to drain on kitchen towel.
    4.Garnish with fresh dhania and serve hot.