On holidays on Roti Island recently, I was inspired by some delicious fish cakes that made a regular appearance on our dinner table, and decided to pursue a recipe of my own. Often served as a appetiser, I transformed these into a delicious dinner recipe, low in carbs and high in protein. The fish and cucumber make for an amazingly fresh pairing, with some salty peanuts and coriander to add in the perfect depth of flavour. Seriously – yum!
If you have a blender, add the fish, corn flour, egg, fish sauce and sweet chilli sauce and mix until a smooth paste. Otherwise, very finely chop the dory fish and mix together in a bowl with the other ingredients. Add in chopped beans and coriander, then stir together thoroughly using your hands.
On a medium heat, heat the vegetable oil in a non-stick frypan. Divide fish cake mixture into four, and gently dollop into pan. Using a spatula, lightly flatten each fish cake and then cook, covered, for 3-4 minutes on each side. Remove and let sit on a piece of paper towel.
In a large bowl, mix the cucumber, peanuts, shallots and peanuts. Whisk together the rice wine vinegar, sugar and salt then pour onto salad and stir through. Plate up fish cakes then top with cucumber salad.