• 1 Asian red eschalot , thinly sliced, soaked in water for 10 minutes, drained
  • 2 tomatoes, seeded, chopped
  • 2 tsp finely crushed roasted peanuts
  • 1 tsp chickpea flour
  • ½ cup coriander sprigs
  • 2 tsp fried Asian red eschalots
  • 2 tsp tamarind dipping sauce
  • 250g firm white fish fillet, finely chopped
  • 2 tsp finely chopped ginger
  • 1 garlic clove, crushed
  • ¼ tsp ground turmeric
  • 1 Asian red eschalot , chopped
  • vegetable oil, to deep-fry



To make fish cakes, place fish, ginger, garlic, turmeric and eschalot in a food processor and process to a smooth paste. Season with salt. Shape mixture into 8 x 5 cm-diameter rounds.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, fry fish cakes, turning halfway, for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.

Slice fish cakes in half horizontally, and place rounds in a bowl. Add remaining ingredients; tomato, peanut, besan flour, coriander, fried eschalots, and using your hands gently toss to combine before serving.