This is a really attractive dish – the marriage and the combination of flavours tantalises the taste buds. Your guest will be asking for more! Developed by Robert Gumede, head chef at DISH, Umhlanga.
Makes 2
INGREDIENTS
For the fishcakes: 150g linefish; 10g Cayenne pepper; 15g ginger; 15g garlic; 10ml soy; 10ml lemon juice; 10ml Oyster sauce; 15g chopped fresh chilli; 1 egg; 35g flour; 15ml olive oil; 30g rocket; 25g cherry tomatoes
For the sauce: 10ml honey; 5ml soy; 10g sugar; 5ml lemon juice; 30ml olive oil; 10ml white wine vinegar
METHOD
Take your linefish and discard of the skin or any bones. Roughly chop it into chunks (not too fine, as you want to bite into pieces of fish and not a fish paste, where most fish cakes tend to go wrong). Place your chopped fish into a mixing bowl, add the cayenne pepper, ginger, garlic, soy sauce, lemon juice, oyster sauce, chopped chilli and salt and pepper. Add in the egg, which is used to bind the fish.
Using your hands, mould the fish into 4 round cakes. Dust each cake with flour, ready to cook. Place a cooking pan on moderate heat with olive oil, cook on each side of the cake for 2 to 3 minutes, or until golden brown. Place in a preheated oven at 180 degrees for a further 3 minutes.
For the sauce, add all ingredients into a mixing bowl and stir until they have emulsified together.
Place the cherry tomatoes into the sauce, ready to serve. Place the cakes onto your serving dish, place your rocket on top and drizzle your sauce over.
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