Curry-Spiced Fish Cakes with Mango Salsa

(Frank Giglio)
SERVES 2

用料  

Curry-Spiced Fish Cakes with Mango Salsa的做法  

1. 2 cups mackerel meat (haddock or other white fish will work well
   too)
   1 tablespoon freshly grated ginger root
   ¼ cup roughly chopped fresh cilantro
   1 dried or fresh red chili pepper, chopped finely (any red chili
   pepper of high heat)
   1 heaping tablespoon mixed curry spice powder
   1 tablespoon unrefined sea salt
   1 medium organic free-range egg
   2 tablespoons sprouted wheat or coconut flour (or sourdough
   breadcrumbs)
   1 tablespoon coconut oil or ghee for cooking

2. For the Mango Salsa
   1 ripe mango, chopped into medium dice
   ½ teaspoon dried or fresh red chili pepper
   ¼ cup minced red onion
   2 tablespoons freshly chopped cilantro
   Juice of 1 lime

3. To prepare the salsa, gently toss all of the salsa ingredients in a bowl, then
   let sit at room temperature for 20 to 30 minutes.

4. To prepare the fish cakes, heat the coconut oil in a frying pan and cook the
   fish on medium high heat on both sides until tender and the flesh becomes
   white and flaky. Let the fish cool and place it into a food processor. Pulse it
   into small pieces, but avoid over-processing; it is nice to have some texture
   in the cakes. Place the processed fish into a bowl, add the ginger, cilantro, chili pepper, curry spices, and sea salt. Mix well. Stir in the egg, then the
   flour. Form equal portions of the mixture into cakes of desired dimensions

5. Heat the coconut oil or ghee in a skillet over medium heat. Brown each side
   of the fish cakes, continuing to cook them until they are hot all the way
   through. Remove from the pan and serve with the mango salsa and possibly
   with a mix of fresh greens.