Name: Fish cake skewers
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 750 gram (1½ pounds) firm white fish fillets, chopped coarsely; 2 tablespoon red curry paste; 2 green onions (scallions), chopped coarsely; 1/3 cup coarsely chopped fresh coriander (cilantro); 1 cup (250ml) sweet chilli sauce; peanut oil, for deep-frying

Fish cake skewers

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Makes 12 Item

Prep

10M

Cook

55M

Total

1H 5M

Ingredients

750 gram (1½ pounds) firm white fish fillets, chopped coarsely

2 tablespoon red curry paste

2 green onions (scallions), chopped coarsely

1/3 cup coarsely chopped fresh coriander (cilantro)

1 cup (250ml) sweet chilli sauce

peanut oil, for deep-frying

Method

1.Process fish, paste, onion and coriander until combined; stir in 2 tablespoons of the sweet chilli sauce, season. Shape mixture into 12 sausages.

2.Heat oil in large deep saucepan; deep-fry fish cakes, in batches, until browned and cooked through.

3.Skewer each fish cake with a bamboo skewer; serve with remaining sweet chilli sauce.

Red curry paste is available in various strengths from supermarkets. Use whichever one suits your spice-level tolerance best.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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