Orange & Horopito Shichimi Fish Cakes in Broth
Kylee Newton - The Modern Preserver
4
30 minutes
30 minutes
Dinner
What better way to inject some Spring flavours into your weekly menu with these deliciously spiced Orange & Horopito Shichimi fish cakes swimming in a light broth.
If you haven’t tried our new spice range yet, then what better time to start.
Ingredients
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500g Tarakihi fillets, roughly chopped
- 1 ½ Tbsp Orange & Horopito Shichimi
- 1 ½ Tbsp rice wine vinegar
- ½ tsp caster sugar
- 1 Tbsp sesame oil
- 1 spring onion
- 5cm ginger, peeled & chopped
- ½ tsp salt
- freshly ground black pepper
- small handful of coriander
- 1 egg
- Cooking oil
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1 ½ litre of vegetable stock
- 3 shallots, peeled & quartered
- 5cm ginger, peeled & sliced
- 180g pearl couscous
- 2 tsp fish sauce, good quality
- Rocket & mint, to garnish
- ½ lime, juice
Directions
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Blend all of the fish cake ingredients together, except for the cooking oil, in a food processor. With wet hands roll into 18 balls, about 35g each, and gently press down on them creating two level sides (like a squat ball).
Heat 1cm of cooking oil in a large skillet or frying pan on a medium heat. Shallow fry the fish cakes, in batches, for 2-3 minutes on each side, until cooked through and browned. Place on a baking tray lined with paper towel and keep warm in low temperature oven (about 100°C) until ready to serve.
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Bring the vegetable stock to a boil, add the shallots and ginger, lower the heat and simmer for 3-4 minutes. Add the couscous to the broth and cook for 9-10 minutes until tender.
Remove from the heat, fish out the shallot quarters and ginger slices and stir through the fish sauce.
Ladle into bowls, placing 4-5 fish cakes on top, a squeeze lime juice and dressed with rocket and mint leaves.