Ingredients
- Ginger Fish Patties
- 4 blue cod or sole fillets (700gm) (Harbour Fish)
- 2 garlic cloves peeled (Wairuna Organics)
- 3cm of fresh ginger (finely grated or chopped)
- 4 spring of onions sliced
- 1 small handful fresh coriander
- 2 tablespoons tamari
- 1/4 teaspoon sea salt
- 1 teaspoon chilli flakes to taste
- Grated zest lime
- 1 tablespoon coconut oil
- Hoisin Sauce
- 6 tablespoons tamari
- 3 tablespoons tahini
- 1.5 tablespoons maple syrup
- 3 tablespoons orange juice
- 2 garlic cloves finely chopped
- 1.5 teaspoons toasted sesame seeds
- 1.5 teaspoons Chinese five spice powder
- Lettuce leaves (Janefield Hydroponics)
Ginger Fish Patties with Hoisin Sauce
Method
- Ginger Fish Patties Place the fish in a food processor and pulse a few times, add to the remaining ingredients (except the oil) pulse a few times until mixture is blended together
- Form tablespoons of the mixture into balls and flatten in the palm of your hands to form patties
- Chill in the fridge for 5 to 10 minutes, this helps them firm up making it easier for frying
- Hoisin Sauce Mix all ingredients together season to taste, set aside in a bowl
- Melt the oil in a large fry pan over a medium to high heat
- Fry patties for 3 minutes on one side pressing down to flatten
- Once nicely browned underneath flip over and fry on the other side for 3 minutes until browned and just cooked through
- Remove patties then add hoisin sauce to pan and heat through
- Put in a small bowl and serve with patties and lettuce leaves
- You can sprinkle with sesame seeds and a handful of roughly chopped coriander
Comments
Recipes from Elizabeth Marshall.
