Malaysian-Style Fish Cakes with Coconut Soup
A flavorful and spicy fish cake dish served with a creamy coconut soup. This recipe is perfect for a gluten-free meal.
Ingredients
- ●1 lb Cod fillets
- ●1 can Coconut milk
- ●1 cup Whipped coconut cream
- ●2 tbsp Malaysian fish sauce
- ●2 tbsp Lime juice
- ●1 tsp Chili flakes
- ●to taste Salt
- ●chopped, for garnish Fresh cilantro
Instructions
- 1
1. In a large bowl, combine the cod fillets, coconut milk, whipped coconut cream, fish sauce, lime juice, and chili flakes. Mix well to combine.
- 2
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 3
3. Preheat the oven to 400°F (200°C).
- 4
4. Using your hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.
- 5
5. Bake for 12-15 minutes or until the fish cakes are cooked through.
- 6
6. While the fish cakes are baking, prepare the coconut soup by combining the coconut milk, water, and a pinch of salt in a blender or food processor. Blend until smooth.
- 7
7. Heat the coconut soup over medium heat in a large saucepan. Simmer for 5-7 minutes or until heated through.
- 8
8. Serve the fish cakes with the coconut soup and garnish with chopped fresh cilantro.
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9. Enjoy your delicious Malaysian-style fish cakes with coconut soup!
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10. Refrigerate any leftovers and reheat as needed.