Lemongrass fishcake skewers with lime-spiked mayonnaise

Serves: 4

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Total Time: 20

Prep Time: 15

Cook Time: 5

• 100 gram(s) (3½oz) white breadcrumbs
• 3 tablespoon(s) chopped coriander
• 50 gram(s) coconut flakes
• 6 stalk(s) fresh lemongrass
• 425 gram(s) white fish fillets, boned and skinned
• 1  red chilli, deseeded, chopped
• 2 tablespoon(s) light soy sauce
• 2  spring onions, finely chopped
• 3  eggs
• 2 teaspoon(s) cornflour
• Zest of 1 lime
• Flour, for dipping
• 4 tablespoon(s) vegetable oil
• For the mayonnaise:
• 3 tablespoon(s) mayonnaise
• 1 dash(es) lime juice and chilli oil
• 5mm (¼in) piece root ginger, peeled and grated

Method

1. In a bowl, mix together the breadcrumbs, coriander and coconut flakes, and set aside.
2. Clean the lemongrass and remove the tough outer casing. Finely chop two of the stalks, leaving the other four intact.
3. Cut the fish pieces into large chunks and put them in a blender. Add the chopped lemongrass, chilli, soy sauce, spring onions and two of the eggs. Blitz the mixture for 20-30 seconds, until you have a smooth paste. Spoon the fish mixture into a bowl, stir in the cornflour and lime zest, then divide into 12 evenly sized balls. Dip into the flour, then the remaining egg (beaten), and finally into the breadcrumb mixture.
4. Carefully thread three fishcakes onto each remaining lemongrass stalk - you may need to mould them on to make sure they are secure. Heat the oil in a large frying pan, then add the fish skewers and cook for 2 minutes on each side, until golden and crispy. Drain the fishcakes on kitchen paper. Mix the mayonnaise ingredients together and serve with the skewers.
5. Peter Cassidy; Recipes: Paul Gayler

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