Alfonsino fishcakes

Alfonsino fishcakes. Photo / Babiche Martens

Makes 12

250g alfonsino fish fillets
1/4 cup coriander leaves, chopped
2 Tbs spring onion, finely chopped
1 tsp red chilli, finely chopped
1/2 tsp white sugar
1 tsp fish sauce
1 egg
peanut oil
tamarind sauce
thick coconut cream
kaffir lime

1 Finely chop the fish and place in a bowl. Add the coriander, spring onion, chilli, sugar, fish sauce and a beaten egg. Stir to combine.

2 Heat a fry pan and pour in just enough peanut oil to cover the base with a film. When hot, drop spoonfuls of the mixture into the pan. Let cook for one minute until golden, then turn over and cook the other side. Drain on paper towels while cooking the rest of the mixture.

3 Serve the fishcakes hot with a little tamarind sauce and coconut cream spooned over, and wedges of lime.