Lemongrass and White Fish Kofta with Asian Green Salad
Photography Manja Wachsmuth.
Use whatever fish is freshest and best on the day for these tender, aromatic kofta. They’re also delicious in a long soft bun with the salad piled on top for an Asian-style burger.
INGREDIENTS
600 grams firm white fish fillets (I used gurnard)
1 large stalk lemongrass, grated finely
2 cloves garlic, crushed
2 tablespoons finely chopped coriander
1 tablespoon grated fresh ginger
2 teaspoons fish sauce
1½ tablespoons cornflour
1 egg, beaten
sea salt and freshly ground pepper
To cook
rice bran oil
1 lemon, quartered
Asian Green Salad
1 small telegraph cucumber or 4 Lebanese cucumbers
1 cos lettuce, sliced thinly
2 spring onions, sliced thinly
1-2 avocados, sliced thickly
good handful coriander
Dressing
1 tablespoon soy sauce
1 tablespoon rice bran oil
2 teaspoons lemon juice
2 teaspoons sesame oil
½ teaspoon honey
1 clove garlic, crushed
¼ teaspoon chilli flakes
METHOD
Cut the fish into small pieces and place in a food processor. Pulse until coarsely chopped, but not to a smooth paste.
Tip into a bowl and add all the remaining ingredients. Mix thoroughly and season. Form into short, fat fingers then cover and chill for 30 minutes.
To cook: Push a short skewer into each kofta. Brush with a little oil, then cook on a preheated barbecue or in a sauté pan for about 2 minutes each side until golden and just cooked through. Drain on kitchen towels.
Serve with a side of lemon wedges, a little mayonnaise, and avocado and chopped fresh tomato if desired. Makes 12 kofta
Asian Green Salad
Dressing: Whisk all the ingredients together in a bowl.
Halve the cucumber lengthways and scoop out the seeds. Slice thinly.
Arrange all the salad ingredients on plates and spoon over the dressing.
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