- 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.