Thai Fish Cocktails
Get your blender going and whip up following:
Coarsely chopped ½ large red capsicum
1 cm piece of chopped ginger
2 garlic cloves
3 table spoons of Sweet Chilli Sauce
Optional: a piece of Thai Palm sugar
Throw in 500 g of any firm fish fillets. It can be Yellowtail, Sweep, Blackfish, Morwong or Drummer or any other fresh fish, sometimes not fully appreciated for its qualities.
Blend again, then transfer to a glass or ceramic bowl. Gently mix in,
100 ml of coconut cream
A pinch of salt
6 chopped spring onions
½ a bunch of chopped coriander leaves
Form into small patties and shallow fry until golden but do not over cook. A few minutes per side should be fine. Serve on cold, crisp cucumber, sprinkled with chopped coriander.
Enjoy with a glass of cold beer or white wine.