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Recipes >> Seafood Fish Recipes > Lemongrass Fishcake Skewers with Lime-Spiked Mayonnaise

Lemongrass Fishcake Skewers with Lime-Spiked Mayonnaise

Lemongrass Fishcake Skewers with Lime-Spiked Mayonnaise
Prep Time
20 Mins
Cook Time

10 - 15 Mins
Serves

As Desired
Lemongrass Fishcake Skewers with Lime-Spiked Mayonnaise is an aromatic funky side dish that is light and scrumptious in taste. Do give it a go, so you could enjoy this tremendous recipe with your family and acquaintances.
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Source:  Samina
1 Ratings
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Ingredients

  • Fresh white bread crumbs 100 gm
  • Coriander 3 tbsp (freshly chopped)
  • Unsweetened coconut flakes 50 gm
  • Fresh lemongrass 6 stalks
  • White fish fillets 425 gm (boneless and skinless)
  • Red chilli 1 small (deseeded and finely chopped)
  • Soy sauce 2 tbsp
  • Onions 2 spring (finely chopped)
  • Eggs 3
  • Corn flour 2 tsp
  • Zest of 1 lime
  • A little flour, for dipping
  • Vegetable oil 4 tbsp for frying
  • Lime spiked mayonnaise:
  • Mayonnaise 3 tbsp
  • Splash or more of lime juice to taste
  • Dash of chilli oil
  • Fresh ginger ½ cm/1/4in (grated)

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Cooking Directions

  1. In a bowl, mix the bread crumbs, coriander and coconut flakes and set aside.

  2. Remove the tough exterior of the lemongrass, finely chop 2 of them and leave the other 4 intact.

  3. Cut the fish into large chunks and blend in a blender.

  4. Throw in the chilli, chopped lemongrass, soy sauce, spring onions and 2 of the eggs.

  5. Blend until you have a smooth paste (approx 20 – 30 seconds).

  6. Be careful not to over-blend as this will leave you with a rubbery mixture.

  7. Transfer to a bowl, stir in the corn flour and lime zest and divide the mixture into 12 balls.

  8. Mould the balls into thick patties and dip them first into a little flour, then into the remaining egg (beaten) and then into the coconut, coriander and bread crumb mixture.

  9. Thread 3 fish cakes onto each of the remaining sticks of lemongrass.

  10. Heat oil in a large frying pan, add the fish skewers and cook for 2 minutes per side or until crispy and golden brown.

  11. Remove onto kitchen paper to absorb excess oil.

  12. Combine the ingredients for the mayonnaise and serve with the fishcakes.

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