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- <ul> <li>100g breadcrumbs (gluten-free if you’re coeliac)</li> <li>600g white fish, skinned and diced into 1cm cubes (I used pollack, cod and hake)</li> <li>1 onion, diced</li> <li>4 garlic cloves, crushed</li> <li>Big bunch parsley</li> <li>Big bunch coriander</li> <li>Big bunch chives</li> <li>2 eggs</li> <li>For the piquant sauce:</li> <li>1 tbsp olive oil</li> <li>2 tsp sweet paprika</li> <li>1 tsp ground coriander</li> <li>1 onion, finely chopped</li> <li>125ml white wine</li> <li>1 tin chopped tomatoes</li> <li>2 chillies, finely chopped</li> <li>Pinch caster sugar</li> <li>Mint leaves, finely chopped</li> <li>2 tbsp fish sauce</li> </ul>
Preheat oven to 180 degrees/gas 4. For the fishcakes, start by blitzing the herbs with the eggs, onion and garlic in a food blender. Mix this together with the diced fish and shape the mixture into 12 roundish patties about six centimetres across.
To make the sauce, heat the olive oil and, over a medium heat, sweat the onion and spices until the onion is very soft. Add the wine and chillies and reduce the sauce to let the alcohol evaporate. Add the tomatoes and a pinch of sugar and, finally, the fish sauce. Simmer gently for about 10 minutes and season.
To cook the fishcakes, pour the sauce into a casserole dish so it covers the bottom. Place the fishcakes on top and bake for about 30 minutes.
To serve, garnish with some chopped mint. Delicious with a green salad or steamed greens.
Food cooked and styled by
Domini Kemp and Gillian Fallon
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