Used with permission from Dundarave Fish Market located in West Vancouver, B.C.
Chili Fishcakes. Serves 2
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
450 grams Fresh Halibut
1 onion, finely chopped
1 tsp ginger-garlic paste
2 fresh green chilis, finely chopped
sesame oil, to taste
1 tsp tumeric powder
21/2 cups bread crumbs
3 tbsp honey panko crumbs
- Poach halibut in salted water and then drain and flake the flesh. Set aside to cool
- Heat a couple of tablespoons of oil in a shallow saucepan and fry the onion until soft. Add the ginger-garlic paste and green chilis. Sprinkle in the tumeric powder, thoroughly stir and remove from heat.
- Put onion mixture into a mixing bowl, season with salt, and add the bread crumbs. Knead well until mixture resembles a dough. Gently fold fish into the dough.
- Form into lime-size balls and flatten. Roll cakes in honey panko crumbs until completely covered. Heat sesame oil in a shallow saucepan and fry on both sides until golden-brown. Serve hot.
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