Serve these fi sh cakes with steaming hot rice or stuff it in a sliced baguette along with the pickles.
Makes 12 Prep Time 15 minutes Cooking Time 15 minutes
11/2 cups fi rm white fi sh (such as lapu-lapu), chopped
500 grams chopped prawn fl esh (or 1 kilo with shells)
1/4 cup coconut milk (canned or fresh)
1/4 cup cilantro leaves, plus extra to serve
2 tablespoons store-bought red curry paste
1 tablespoon brown sugar
2 teaspoons sesame oil
1 teaspoon fi sh sauce (patis)
FOR THE MIXED PICKLES
2 tablespoons white vinegar
2 tablespoons sugar
1 carrot, peeled into ribbons
1 small cucumber, peeled into ribbons
lime wedges, to serve
1 Preheat oven to 350°F. Lightly spray a 12-cup muffin pan with oil.
2 Place half the fish and prawn meat, coconut milk, cilantro, curry paste, sugar, oil, and fish sauce in a food processor. Process until almost smooth. Transfer to a large bowl with remaining fish and prawn meat.
3 Divide mixture evenly among the muffin cups. Smooth surface with the back of a spoon. Bake for 10 to 15 minutes or until cooked through.
4 Meanwhile, make the mixed pickles: Combine vinegar and sugar in a small saucepan. Stir
on low heat until sugar dissolves. Place carrot and cucumber ribbons in a bowl. Pour warm
vinegar mixture over and chill until ready to serve.
5 Serve fish cakes, hot or cold, with mixed pickles, lime wedges, and extra cilantro leaves.
