Fish Cakes and Mango Chili Sauce

There's something magic about silky fish cakes with a crusty panko crust, drizzled with something spicy like my Sweet Chile and Mango Sauce. It's also great with papaya (or paw paw) and lime, or that delicious Greek yogurt and cucumber mix.  Wonderful to pair with a crisp sauvignon blanc or Gruner Veltliner, or why not a dram of Yellow Spot Single Still Whiskey.

 

Photo - Gerald Parrot

Tropical Fish cakes with Sweet Chili and Mango Sauce

 

1 ½ pound firm boneless, skinless white fish, salmon or seafood (or a mixture)

1 large potato, peeled and grated
½ white onion, finely chopped
1 egg
2 tablespoons chopped parsley
Panko or coarse cornmeal, for coating
olive or grapeseed oil, for cooking

Mango Sauce

1 mango
Juice of 1 lime
1 teaspoon brown sugar
1-2 tablespoons sweet chili sauce, or to taste
 

To make the sauce, cut the mango into chunks and puree or mash with the lime juice. 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, potato and onion and basil. Process until coarsely chopped.  Shape into cakes and roll in panko.

Heat a thin layer of 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.