Ingredients
- 4 120g hoki fillets, diced
- 1/3 cup fresh coriander, chopped
- 1 tbsp fresh ginger, finely chopped
- 1 small fresh chilli, finely chopped
- 1 spring onion, thinly sliced
- 2 kaffir lime leaves, finely chopped
- 1 tbsp brown sugar
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1 tbsp canola oil
Recipe also works with: Butterfish, Blue cod
Method
- Dice the fish into large chunks
- Place all ingredients except the canola oil into a food processor
- Pulse until the fish has been finely chopped, but is not yet a smooth paste
- Shape fish mixture into 30g balls, flattening slightly
- Heat canola oil in a heavy based frying pan
- Cook the fish cakes for approximately 2 minutes each side, or until golden brown and cooked through
Species used in this recipe
Hoki Mãori Name: Hoki
Hoki belong to the Merlucciidae family (hakes).
