“These Javanese-style fish cakes are simple to prepare, easy to cook and packed with flavour. Any white-fleshed fish will work and, while we’ve gone for snapper, by all means substitute with what’s freshest, sustainable and well-priced at your fishmonger or supermarket. No chilli required here – just whip up a batch of cucumber pickles and you’re away!”

MAKES APPROX 25

Prep time: 2O mins | Cook time: 35 mins

Cucumber pickles

60ml (¼ cup) clear rice vinegar*

2 tbsp boiling water

55g (¼ cup) caster sugar

1 red bird’s eye chillies, chopped

1 telegraph (long) cucumber, peeled and halved lengthways

Fish cakes 

4 small red Asian shallots, chopped

2 garlic cloves, chopped

2 candlenuts, chopped*

1.5cm piece fresh galangal, chopped*

1 cm piece fresh ginger, chopped

800g boneless, skinless snapper, john dory or any other white-fleshed fish fillets, cut into 5 cm (2 in) pieces

1½ tsp caster sugar

200g (2 cups) fresh grated or thawed frozen grated coconut*

2 eggs, lightly beaten

150ml coconut milk

vegetable oil for deep-frying

* Available fresh or frozen from Asian supermarkets

To make the cucumber pickles, combine the rice vinegar, boiling water and sugar in a bowl and stir until the sugar has dissolved. Cool. Add the chopped chilli.  

Remove the seeds from the cucumber using a teaspoon, then thinly slice the cucumber diagonally. Add to the vinegar mixture and stand for 1 hour before serving. (See Note) 

To make the fish cakes, combine the shallots, garlic, candlenuts, galangal and ginger in a food processor and process until a paste forms. Alternatively, use a mortar and pestle. Add the fish fillets and process until the mixture is smooth.

Transfer to a bowl and add the remaining ingredients, except the oil and pickles, and season to taste with salt and freshly ground black pepper. Heat enough oil for deep-frying in a large wok until it reaches 170ºC (340ºF), or until a cube of bread turns golden in 20 seconds.

Using your hands, form 2 tablespoonfuls of the mixture into balls then flatten into thick discs about 5–6 cm (2–2½ in) across.

Fry the fish cakes, in batches, for about 12 minutes, turning once, or until deep golden and cooked through. Take care when cooking as the cakes are delicate. Transfer to a plate lined with paper towel to drain any excess oil then serve them hot with the cucumber pickles.

Cook's Notes - this recipe uses Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

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