Fish Cakes with Lime Slaw and Sriracha Aioli

Fish Cakes with Lime Slaw and Sriracha Aioli

Fish Cakes with Lime Slaw and Sriracha Aioli

6 Serves 35 minutes prep 45 minutes cook


250ml (1 cup) milk
600g firm white fish fillets
400g potatoes
1 leek, chopped
1 onion, quartered
1 long green chilli, chopped
100g butter
1 bunch chives, finely chopped
½ cup parsley leaves, finely chopped
1 lemon, zested
Vegetable oil, to deep-fry
Seasoned plain flour, to dust
4 eggs, lightly beaten
Panko breadcrumbs, to roll
Lime wedges, to serve

2 egg yolks
2 tbs lemon juice
250ml (1 cup) olive oil
2 tsp Dijon mustard
2 garlic cloves, crushed
2-3 tbs sriracha chilli sauce
Salt and pepper, to season

1½ cups finely shredded red cabbage
1½ cups finely shredded white cabbage
125ml (½ cup) sour cream
2 tsp olive oil
2 spring onions, chopped
½ bunch coriander, leaves picked
1 garlic clove
¼ tsp salt
1 lime, juiced


1. To make aioli, process egg yolks and lemon juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Add remaining ingredients and process to combine. Season and refrigerate until needed.
2. Place milk in a large saucepan and add fish. Bring to a simmer and simmer, covered, for 5-6 minutes or until just cooked. Drain. Once cool enough to handle, flake into small pieces.
3. Place potatoes in large saucepan of cold salted water. Bring to a gentle boil and boil for 15-20 minutes or until tender. Drain. Cool 10 minutes, then peel.
4. Return to saucepan and mash over low heat until smooth and water has evaporated. Season well. Transfer to a large bowl.
5. Process leek, onion and chilli in a food processor until finely chopped.
6. Melt butter in a saucepan over medium heat. Add leek mixture and cook, stirring, for 5-6 minutes or until very soft. Stir mixture into mashed potato with herbs and lemon zest. Stir in fish. Roll mixture into golf-ball-sized rounds.
7. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, dust fish cakes in flour, then dip in egg, allowing excess to drain off, then coat in breadcrumbs. Gently drop fish cakes into the oil and fry for 1-2 minutes on each side or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Repeat with remaining fish cakes.
8. To make slaw, combine cabbages in a large bowl. Blend remaining ingredients until smooth, then pour over cabbage and toss to coat.
9. Divide salad and fish cakes among serving plates. Spoon a little mayo to the side and serve with lime wedges to the side.


This recipe has been tested.