Croquettes of white fish with pineapple salsa

Recipe "Croquettes of white fish with pineapple salsa":

Croquettes of white fish with pineapple salsa

Ingredients

  • 250 g fillet of white fish (cod, halibut, flounder, pollock)
  • 1 egg
  • 1 small onion
  • 2 cloves garlic
  • 1 small hot pepper chili
  • 1 teaspoon curry powder
  • a pinch of dried thyme
  • a quarter of fresh coconut
  • 1 teaspoon fish sauce (nam pla)
  • salt and freshly ground white pepper
  • Vegetable oil for frying

For salsa

  • 1 small ripe pineapple
  • 1 cm fresh ginger root
  • juice and zest of a small lime
  • 1 tablespoon brown sugar
  • small bunch of cilantro
  • freshly ground black pepper

cooking time

6 minutes

Number of servings

4

The complexity of cooking

secondary

Occasion

Meeting with friends, New Year, Lunch, Dinner

Step by step recipe for cooking

Step 1

Croquettes of white fish with pineapple salsa

To cut the salsa with pineapple peel, peel off"Eyes". Cut the flesh lengthwise into quarters and cut out the hard core, the remaining pulp is cut into small cubes. The effluent from cutting drain juice into a small bowl, add to the sugar, zest and lime juice. Stir until sugar is dissolved. Ginger Grate, add a bowl with the juice. coriander leaves, remove from the stems, stalks finely chop. Mix the diced pineapple and coriander stalks, pour the juice with sugar and ginger and season with black pepper to taste. Close and refrigerate for 30 minutes.

Step 2

For fish croquettes are very finely chop orrotate through a meat grinder. Onions, garlic and chilli and finely chop (if you do not want to get too sharp croquettes, remove the seeds from the chilli). Mix the fish with onion, garlic, chili, curry, thyme.

Step 3

Coconut clear of tight brown skin witha knife for cleaning vegetables (like split coconut, said in the Council on p. 104). The flesh of coconut rub on a small or large grater, if desired. Add coconut and fish sauce in the fish mince. Season to taste with salt and pepper.

Step 4

Croquettes of white fish with pineapple salsa

Wet hands roll of minced meat balls 8-10. Heat the oil in a deep fryer to 160-180 ° C. Fry the croquettes portions on all sides until golden brown, 2-3 minutes. Remove with a slotted spoon to paper towels and allow to drain excess fat for 1 minute. Serve immediately with cold pineapple salsa, sprinkled with coriander leaves.

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