“Ayu Spicy!” The smoked mahi-mahi in the fridge was calling to me but I needed inspiration for what to do with it. Crab cakes seem to be very popular these days so I thought why not substitute the smoked fish? The results are ‘moorish’. You can buy both the smoked fish and the ground smoked paprika at Dijon.
Smoky Fish Cakes
About 12 cakes
Ingredients:
- 3 cups potatoes, skinned and chopped
- 1/2 tsp. salt
- 3 Tbl. olive oil
- 1/2 cup yellow onion, finely chopped
- 2 gloves of garlic, finely chopped
- 150 gr. smoked mahi-mahi or other smoked fish, finely chopped
- freshly ground pepper to taste
- 1 egg, beaten
- 1 Tbl. lemon or lime juice
- 1/4 tsp. red Tabasco sauce
- 3 Tbl. chives or shallots, finely chopped
- 2 Tbl. parsley, finely chopped
- 1 tsp. ground smoked paprika
- 1/4 cup preserved lemon, finely chopped (optional or See BA April 2009 for recipe)
- salt to taste
Directions:
Boil the chopped potato in salted water until soft. Drain and set aside to cool about 10 minutes.
Meanwhile heat 1½ Tbl. of the olive oil in a frying pan. When hot add the chopped onions and garlic and stir fry until browned, about 5 minutes. Take off the heat and set aside.
In a large bowl mash the potatoes with a potato masher. Add the chopped smoked fish and mash again. Mix well. Add the onion-garlic mixture, freshly ground pepper, the beaten egg, lemon juice, Tabasco, the chopped chives and parsley, the ground smoked paprika and the chopped preserved lemon. Thoroughly mix these ingredients. Taste the mixture for salt but remember the fish and the lemons are salty to start so you probably don’t need to add more.
Take 1/2 cup of the potato mixture and form into a cake about 1 cm thick and 7 cm in diameter. Finish all the potato mixture like this. You should have about 12 cakes.
Heat the remaining oil in a large frying pan and add one layer of cakes. Fry these on each side until both sides are golden brown. Drain on paper towels. You can add more oil if necessary to keep them from sticking.
Note: You can serve with tarter sauce if you like but they are delicious as is.
Pancake Ikan Asap
Untuk 12 pancake
Bahan - Bahan :
- 3 cangkir kentang, kupas kulitnya dan dipotong sedang
- 1/2 tsp. garam
- 3 Tbl. minyak olive
- 1/2 cangkir bawang bombay, dipotong halus
- 2 siung bawang putih, dipotong halus
- 150 gr. atau 1 paket ikan asap, dipotong sedang
- merica, secukupnya
- 1 butir telor, dikocok
- 1 Tbl. jus lemen/ jeruk nipis
- 1/4 tsp. tabasco merah
- 3 Tbl. daun bawang/ bawang merah, dipotong sedang
- 2 Tbl. daun parsely, dipotong halus
- 1 tsp. bubuk smoked paprika, bisa dibeli di Dijon
- 1/4 cangkir asinan lemen (preserved lemen), dipotong kecil
Cara Membuat :
Rebus kentang dalam pot, tambahkan garam. Masak sampai matang, kemudian disaring. Taruh disamping, biarkan kira kira 10 menit.
Panaskan minyak 1½ Tbl. dalam wajan. Setelah panas, masukkan bawang bombay dan bawang putih, masak sampai sedikit berwarna kecoklatan (5-6 menit). Taruh disamping.
Siapkan mangkok besar, masukkan kentang dan mes sampai halus. Tambahkan ikan asap dan mes bersama. Tambahkan campuran bawang bombay, merica, telor, jus lemen, tabasco, daun bawang dan daun parsely, bubuk smoke paprika dan asinan lemen. Aduk semua bahan ini sampai semua tercampur bagus.
Ambil 1/2 cangkir adonan diatas, tekan pelan-pelan supaya menjadi pipih, dengan tebal 1 cm dan diameter 7cm. Lakukan hal yang sama sampai semua adonan habis.
Panaskan minyak dalam wajan, gunakan api kecil, masukan adonan, goreng sampai berwarna kecoklatan. Balik untuk masak sisi yang lain. Kalau perlu bisa tambahkan minyak. Setelah matang, taruh di atas kertas/tisue dapur supaya minyaknya berkurang.
Pesan: Bisa dimakan dengan ‘saos tarter’, tapi lebih enak dimakan tanpa saos.
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