Fish Recipes
Arbroath-smokie fish cakes with chilli jam
Arbroath smokies are a special type of smoked haddock and well worth tracking down for these delicious fish cakes.
Ingredients
For the chilli jam
- 75g/3oz caster sugar
- 2 red chillies, roughly chopped
- 3 plum tomatoes, roughly chopped
- 8 lime leaves
- 2 lemongrass stems, tough outer leaves removed, finely chopped
- 25g/1oz roughly chopped fresh ginger
- 2 garlic cloves, peeled, left whole
- 2 small shallots, roughly chopped
- 4 tbsp Thai fish sauce (nam pla)
- 40ml/1½fl oz sesame oil
- 50ml/2fl oz dark soy sauce
- 2 tbsp clear honey
- 3 limes, juice and zest
- 110g/4oz crème fraîche
For the fish cakes
- 110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces
- 110g/4oz mashed potato
- 1 red chilli, finely chopped
- 1 tsp medium curry powder
- salt and freshly ground black pepper
- 1 lime, juice only
- 75g/3oz plain flour
- 2 free-range eggs, beaten
- 90g/3½oz Panko breadcrumbs
- vegetable oil, for deep frying
Method
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For the chilli jam, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel. (Do not stir and keep an eye on it so that it doesn’t burn.)
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Blend all of the remaining chilli jam ingredients, except the crème fraîche, in a food processor to a smooth purée.
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Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.
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Once the chilli jam mixture has cooled, stir in the crème fraîche until well combined.
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For the fish cakes, mix the Arbroath smokie, mashed potato, chilli and curry powder in a bowl until well combined. Season with salt and freshly ground black pepper and lime juice, to taste.
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Shape the mixture into 2cm/¾in diameter balls.
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Sprinkle the flour onto one plate, beat the egg in a bowl then place the breadcrumbs on another plate.
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Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumb until completely coated.
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Heat the oil in a deep-fat fryer to 190C/375F. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it.
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Carefully lower the fish cakes into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.
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Thread the cakes onto small skewers and arrange on a serving plate. Spoon the chilli jam into a bowl and serve alongside the cakes.
Arbroath-smokie fish cakes with chilli jam