By Sally James
My fish monger often sells fish pieces at a fraction of the cost of the filets. I will either make a rich tomato and red wine mix for pasta or these fish cakes which can be made with any combination of seafood and fish or just one variety. Use plump ripe and aromatic mangoes for the sauce so the sweetness and fragrance lift the heat of the chili – I love this dish with a classic white blend of wine, such as the Xanadu Semillon Sauvignon Blanc from the Margaret River.
- 1 1/2 pound white fish, salmon or seafood (or a mixture) firm, boneless, skinless
1 egg white
2 tablespoons basil or parsley chopped
Panko for coating
2-3 tablespoons olive oil
- MANGO SAUCE
1/2 cup mango flesh diced
1 teaspoon lime juice fresh
1 tablespoon sweet chili sauce or to taste
- To make the sauce, puree or mash the mango flesh with the lime juice and stir in the sweet chili sauce a little at a time to taste.
- Cut fish into large pieces and place in a food processor with the egg white and basil. Process until coarsely chopped.
- Shape into cakes and roll in panko.
- Heat the oil in a large non-stick pan and cook the cakes for 3-4 minutes each side, depending on thickness, or until cooked as desired. Serve with the sauce.
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