Fish Cutlet | Spiced Fish Cakes | Fish Kabab Recipe | Fish Kebab

Fish Cutlet | Spiced Fish Cakes | Fish Kabab Recipe | Fish Kebab

Sunday, March 16, 2025

 Ingredients for Fish Cutlets:

Fish: Cod, Halibut, - any white boneless fish chunks- 300 gms

To be boiled with w/fish:

• Salt- 1/4 tsp
• Pepper- 1/4 tsp
• Green cardamom-2
• Cloves-2
• Cinnamon, 1” pieces- 2
• Coriander/Cilantro/Parsley leaves- 5-6 sprigs whole 

• Boiled potatoes- 2 medium ones (75 gm each)
• Onion, fine chopped- 1 medium 
• Ginger, fine chopped- 1” piece
• Green chilies, chopped- 2 small whole chilies
• Coriander/Cilantro or Parsley leaves, fine chopped- 5 tbsp

Spices:

• Pepper powder- 1/2 tsp
• Garam Masala powder- 1/2 tsp 
• Cumin powder- 1/4 tsp
• Salt - 1 tsp or to taste
• Oil- 3 tbsp

Preparation:

• Boil the potatoes in a pressure cooker till 2 whistles. Let the pressure release, drain the water & allow the potatoes to cool. Alternatively, boil the potatoes in an open sauce pan till tender but not too soft. Drain and allow to cool.
  
  
• To boil the fish pieces, place the pieces in a pan, add water sufficient to cover the pieces. Add all the ingredients indicated above. Give a mix and boil the fish pieces till tender. Depending on the type of fish should take 7-8 mins on medium to low heat.
  
  
• Once cool, peel the skin & mash both the potatoes & fish pieces separately.
  
  
• Fine chop the onion, green chillies, ginger and coriander leaves/ cilantro.

Process:

1. Mix the mashed boiled fish and potatoes. 
2. Add the chopped onions, green chilies, ginger and coriander leaves/ cilantro.
3. Add the spice powders and salt. Mix to combine well.
4. Take out small portions & form kebabs/patties.
5. You should be able to make 8-10 kebabs/paties based on size.
6. Now take a frying pan & heat oil & arrange all the kebabs. If required fry in 2 batches.
7. Fry on one side on low heat for around 6-7 mins till golden.
8. Flip it on the other side & continue to fry for 6-7 mins. If required, keep turning till it is golden/ light brown on both sides.

Link: https://youtu.be/Ur9GG6EPt1c?si=5aQkqptGU5kEQQlV

The larb recipe one FT editor’s been honing for 20 years

The larb recipe one FT editor’s been honing for 20 years

Wednesday, March 5, 2025

I have been making this recipe since I came across it in the 2004 Asia cookbook of the British travel writer and photographer Alastair Hendy. We are now blessed with many more cookbooks exploring Asian cuisine. Hendy’s book was a gateway for me though, and this recipe has remained a constant over the past two decades. It is essentially minced meat as a base for the combined zing of lime juice, chilli, fish sauce, lemongrass and Thai basil. Like some of the best dishes, it adapts to personal taste easily. I like mine with some crunch from the toasted ground rice and fried onions. And Thai basil makes a big difference. Drink A crisp, dry Riesling from Clare Valley in South Australia (Tony’s home state). Substitutions Larb is usually made with chicken or pork but most proteins work. Meera Sodha offers a version with oyster mushrooms in her latest book Dinner.

 Tip Fresh lemongrass and lime leaves both freeze well, so buy multiples as you will want to cook this again. 

 Alastair Hendy’s chicken larb To serve four 

•  Quantity Ingredient 2-3 tbs uncooked rice 
• 3 sticks of lemongrass, hard outer layers removed 
• kaffir lime leaves, stalks removed 
• Vegetable or rapeseed oil 
• 6 fat cloves of garlic, 
• finely sliced 500g minced chicken 
• 5 tbs lime juice 
• 2 tsp caster sugar 
• 2 tbs fish sauce 
• 2 red chillies, chopped finely (can use more or less according to desire for heat)
•  A handful of Thai basil, chopped 
• A handful of coriander, chopped 
• Fried, crispy chopped onion (shop bought, or sliced shallots fried until crispy) 
• Make the toasted rice. Take the raw rice and toast in a dry saucepan until light brown. Then grind in a mortar and pestle, or coffee/spice grinder, to a relatively fine consistency.
•  Finely chop the lemongrass and lime leaves, and fry them in oil until a little frazzled or softened.
• Remove them and place on a plate with paper kitchen towel to drain the oil. 
•  Fry the garlic slices in oil, until golden, taking care not to burn or darken. Then drain on some kitchen towel. 
•  Fry the minced chicken until cooked through and the liquid from the meat has been reduced. 
•  Mix the lime juice, caster sugar, fish sauce and chillies together. Mix everything together in a bowl. Adapt to your taste — more chilli or more lime juice etc. Serve with rice.