Thai Fish Cakes With Macadamia Satay

Thai fish cakes with macadamia satay, rice noodles and green mango salad.

Fish Cakes

• 500g white fish fillets (snapper or red emperor are preferred)
• 2 egg whites
• 2 tbsp Gaia Chilli Jam or Gaia Lemongrass Sambal
• ½ cup fresh coriander
• 1 zested lime
• Salt and pepper to taste

1. Prepare the Fish:
   • Dice fish into 1-inch pieces.
   • Carefully remove any bones.
2. Blend the Mixture:
   • Place the diced fish, sambal, chopped coriander, and lime zest into a food processor.
   • Blend on high speed for 20–30 seconds until well combined.
3. Incorporate Egg Whites:
   • Add the egg whites to the mixture.
   • Blend again until the mixture is smooth and starts to form into a cohesive ball.
   • Important: Do not allow the mixture to heat up during blending.
4. Season:
   • Add salt and pepper to taste.
   • Briefly pulse to combine.
5. Form Fish Cakes:
   • Remove the mixture from the food processor.
   • Roll into 60g balls.
   • Place in the refrigerator to chill until ready to cook.
6. Cooking:
   • Heat sunflower or grapeseed oil in a frying pan over medium-high heat.
   • Fry fish cakes until golden brown on all sides and cooked through.

Note:
Cook fish cakes fresh to order. They dry out quickly if cooked in advance.

Macadamia satay

• 600ml coconut cream
• 2 roughly chopped lemon grass stalks
• 1 inch knob roughly chopped ginger
• 1 inch knob roughly chopped turmeric
• 3 kaffir lime leaves
• 230g macadamia butter
• 4 tbsp Gaia chilli jam
• 1 lime
• 30ml fish sauce

1. Infuse Coconut Cream:
   • In a medium pot, add:
     • Coconut cream
     • Lemongrass (bruised or finely chopped)
     • Fresh ginger (sliced)
     • Turmeric (fresh or ground)
     • Kaffir lime leaves
   • Simmer gently on low heat for 15 minutes to infuse flavors.
   • Remove from heat and let cool for 10 minutes.
2. Blend and Strain:
   • Transfer the cooled coconut mixture to a blender.
   • Blend until completely smooth.
   • Pass the mixture through a fine sieve to remove solids.
3. Finish the Sauce:
   • Return the strained coconut mixture to the blender.
   • Add:
     • Macadamia butter
     • Chilli jam
     • Lime juice
     • Fish sauce
   • Blend on high until smooth and creamy.
   • If the sauce is too thick, add water slowly until the desired consistency is reached.
4. Season to Taste:
   • Adjust seasoning with extra lime juice and fish sauce, as needed.

To Serve:
Serve the sauce and fish cakes with a combination of:

• Shredded green mango
• Cooked rice noodles
• Sliced cucumber
• Fresh chilli
• Coriander leaves
• Thai basil
• Lime wedges
• Crispy fried shallots