The Burmese turmeric fishcakes recipe Burma has a long southern coastline on the Andaman Sea and is rich in all kinds of fish and seafood. These typical fishcakes use a combination of fish and shrimps, but a combination of fish varieties, or fish and shrimps, crab, or squid would be authentic, as the seafood in this region is so plentiful and a large part of the diet. The use of turmeric and ground ginger shows that this is a recipe with origins in India.
Serves 6
Ingredients:
1 lb (450g) firm white fish such as cod or snapper
1 teaspoon ground ginger
1⁄2 teaspoon ground red chile flakes
1 garlic clove
3 shallots
3⁄4lb (350g) raw shrimps, peeled and deveined
handful of fresh cilantro leaves
1 tablespoon fish sauce such as nam pla
1 teaspoon ground turmeric
1 cup vegetable oil
salt and freshly ground black pepper
Method:
1. Remove the skin and bones from the fish, and cut into 11⁄4in (3cm) dice. Put the ginger, chile, garlic, and shallots into a food processor, and pulse to make a coarse pulp. Add the shrimp and fish to the food processor with the cilantro and fish sauce.
2. Continue to work until a smooth paste forms. (Do not add the turmeric at this stage because it will dye the food processor bowl orange.)
3. Transfer the fish paste to a metal bowl. Add the turmeric and mix with your hands until the paste is orange, to ensure the turmeric is evenly combined with the rest of the fish mixture. Season with salt and black pepper. Mix through.
4. Moisten your hands with a little water. Roll the fish mixture into 3in (7cm) sausages about 1in (2.5cm) thick. Heat the vegetable oil in a large pan or wok until hot. Fry a few of the fishcakes, adding one at a time.
5. The fish cakes will expand, so do not add too many to the hot oil at one time. Fry for 4–5 minutes until golden brown, then drain on paper towels. Serve hot with a chile dipping sauce.
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| Burmese turmeric fishcakes recipe |
