Fish cakes with cucumber relish

Yield: 1 servings

Measure Ingredient
450 grams Cod; (1lb)
2 Spring onions
30 grams Chopped coriander; (1oz)
1 teaspoon Seasoning paste
1 teaspoon Fresh lime juice
1 Red chilli; deseeded and
; chopped
4 Stems of lemongrass
4 Red chillies
2 teaspoons Galangal; peeled and chopped
4 Shallots
6 Cloves garlic
4 teaspoons Coriander seeds; toasted and crushed
2 teaspoons Cumin seeds; toasted and crushed
4 Kaffir lime leaves
2 teaspoons Hot paprika
225 grams Rice vinegar; (8oz)
4 teaspoons Sugar
4 Inch cucumber
2 Carrots
6 Finely sliced shallots
2 tablespoons Ground roasted peanuts
2 Red chillies; finely sliced

FOR THE SEASONING PASTE

FOR CUCUMBER RELISH

To make the cucumber relish: Boil the vinegar and sugar, until the sugar dissolves. Take down to a syrup (about 6 to 7 minutes). Quarter the cucumber lenghways and de-seed and slice crossways finely. Halve the carrots lengthways and slice crossways thoroughly. Add the carrot, cucumber, shallots and chilli to the cold syrup and mix. Leave for 4 hours.

Add the peanuts just before serving.

For the seasoning blend all the ingredients to make a smooth paste.

Converted by MC_Buster.

Per serving: 770 Calories (kcal); 6g Total Fat; (6% calories from fat); 93g Protein; 97g Carbohydrate; 193mg Cholesterol; 335mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 13 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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