Lemongrass and White Fish Kofta with Asian Green Salad
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.
