Spicy, crispy balls of cod with an Asian inspired salad
For the fish cakes:
400 g of cod or other white fish
1 teaspoon of red curry paste
1 red onion
2 egg whites
1 tablespoon oyster sauce
Panko bread crumbs
Blend all ingredients in a food processor
Roll small balls of the mixture and turn them over in Panko bread crumbs
Fry them in neutral oil.
50 g butter
1 tablespoon finely chopped ginger
1 clove of garlic finely chopped
1 tablespoon of lime juice
1 chili finely chopped
50 g chopped pistachio nuts
2 tablespoons soya sauce
Brown the butter with garlic
Add chilli, ginger, lime juice and pestacios
Remove the caserole from the heat and whip the soy until it thickens.
juice of 2 lime
2 tablespoons sesame oil
4 tablespoons sweet&sour sauce
1 tablespoon black sesame seeds
Mix all ingredients together.
Cut fennel, cucumber and radishes in thin slices on a mandolin iron
Place fennel, cucumber and radish slices in ice water for one quarter until they will become completely crisp
Slice the pointed cabbage thinly on the mandolin iron
Mix the pointed cabbage with dressing, fresh coriander and the crispy vegetables.
Serve the salad together with the fried fish balls and the pistachio sauce.