A simple and really tasty fishcake recipe. If you have kids and want to have them join you in the kitchen, this recipe is easy for them to help out with.
Salmon is one of the easiest type of fish you can outsource in Shanghai. Pretty much all grocery shops sell it, kate and kimi, Fields, City Super, Epermarket, Carrefour, Avocado lady, the list could go on and on.
What makes a big difference in this recipe is how I decided to cook the fish. I poached in milk with bay leaves. This made it super tender and flavorful.
Another thing I love about this recipe is that you can double or triple the quantities and freeze batches for another day. Jus defrost them thoroughly before using then follow the cooking instructions below.
Ingredients (makes 8 large or 12 small):
- 250 g fresh salmon filet, no skin
- 300 g potatoes
- 300 ml whole fat milk
- 2 bay leaves
- zest of lemon
- fresh thyme
- salt and pepper
- 1 tsp dry oregano
- rocket and radish
- 2 tbsp extra virgin olive oil
- lemon wedges to serve
- 1/4 cup flour for coating
- canola oil (for frying)
Bring milk and bay leaves to a simmer, add salmon and poach it until tender. About 10 min
In a separate pot, boil the potatoes until soft, then drain them and once cooled down, season with salt and pepper
add the fresh thyme, oregano and lemon zest
and using a potato masher to mash them really well. Next add the salmon
and incorporate it into the mixture
Using your hands divide the mixture into 8 large or 12 small and pat and shape each ball into a fishcake, roughly 2-cm thick. Coat them in flour
and fry them up into hot canola oil
about 3-4 minutes on each side
Serve them right up with a side of fresh rocket and sliced radish dressed with simple lemon juice, salt, pepper and extra virgin olive oil