Silverfish fishcakes
 
Prep time
Cook time
Total time
 
Silverfish fishcakes are a delicious and wonderful alternative to the more traditional minced fishcakes. They make a great light meal with a side salad, or as a snack or entree.
Author:
Recipe type: Entree
Cuisine: Modern Australian
Serves: 4
Ingredients
  • 1 kg of Chinese whitebait 'silverfish' (Neosalanx Tangkahkeii)
  • 10 kaffir lime leaves
  • 1 Asian shallot
  • 1 coriander
  • 1 garlic clove
  • 6 egg whites
  • 1½ cup of flour
  • 2 teaspoon of baking powder
  • ½ cup of milk
  • 1 teaspoon of fish sauce
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 3 Tablespoon of cooking oil for shallow frying (more if needed)
  • 1 bird's eye chili
  • 1 Asian shallot
  • 1 coriander
  • 1 Lebanese cucumber (you only need ½ of the cucumber)
  • 1 clove of garlic
  • 1 small knob of ginger
  • 1 lime
  • 1 Tablespoon of fish sauce
  • 1 teaspoon of sugar
  • 1 Tablespoon of crushed nuts (optional)
Instructions
  1. Gently wash the silverfish under running water and remove any debris if any.
  2. Wash the kaffir lime leaves, cut off the center vein, and then thinly slice into long slivers. Peel the Asian shallot, cut off the root end, and then thinly slice into rings. Wash the coriander, cut off the root, and then thinly slice the leaves. Peel the garlic clove, cut off the root end, thinly slice and than chop into small cubes. Put these ingredients aside.
  3. In a mixing bowl, add the egg whites and whisk until it is fluffy.
  4. Add the flour, baking powder, milk, fish sauce, salt and pepper, and continue to whisk so that the ingredients are well combined and there are no lumps.
  5. In a large mixing bowl, add the silverfish, the whisked mixture, the sliced kaffir lime leaves, Asian shallots, coriander leaves, and garlic.
  6. Gently fold/mix together so that everything is well combined. Cover and put aside while you make the dipping sauce.
  7. To make the dipping sauce, wash and thinly slice the chili, Asian shallot, and coriander leaves (cut off the roots). Wash and cut the cucumber in half (you only need ½ of the cucumber). Cut the half cucumber into quarters (length-ways), deseed, slice into thin batons, and then chop into small cubes. Peel the garlic clove, cut off the root end, thinly slice and than chop into small cubes. Peel the knob of ginger and then thinly slice into slivers. Wash and slice the lime into wedges and remove the seeds. In a mixing/serving bowl, add the fish sauce and sugar, and squeeze in the lime juice. Stir well together until the sugar is dissolved. Then, add the chopped ingredients (nuts are optional) and mix together. The flavours you're aiming for is a smooth, delicious blend of slightly salty, savoury, sweet, sour and spicy. Adjust to suit your palate. Cover and put aside.
  8. To cook the silverfish fishcakes: in a frypan, add the cooking oil and bring to low-medium heat. Place the egg rings on the pan and with metal tongs, thoroughly coat the egg rings with the oil. Then, carefully add a spoonful the silverfish mixture in each ring to fill them up, cover with a lid and cook until golden brown. Flip over when the first side is cooked, and cook the other side. When both sides are cooked, remove from pan and drain on a paper towel. Repeat for the remaining mixture.
  9. Serve the silverfish fishcakes on a bed of lettuce, with a wedge of lime/lemon and the dipping sauce. Enjoy your meal!
Recipe by Padaek at http://padaek.com/silverfish-fishcakes/