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Salmon Fishcake by Chiva Som International Health Resort

Salmon fishcake with mango chutney

 

The Atlantic meets the Pacific with Chiva Som's Asian inspired fish dish that is light, nutritious and very moreish. Simple ingredients are pan fried for a tasty meal that is easy to prepare and perfect as a large appetiser or a small main. A garnish of tangy mango chutney pairs beautifully with the texture of the salmon and the richness of the Asian flavours. Try this super easy recipe for a healthy, exotic and delicate dinner for 3 to 4 people.

 

Ingredients

600g of salmon fillet, diced

1 tbsp of red curry paste

20g of coriander, finely sliced

20g of spring onion, sliced

50g of long parsley, finely sliced

70g of red onion, small diced

10g of dill

1 tbsp of ground rice powder

1/2 tsp of salt

 

Method

  1. In a large mixing bowl, combine all ingredients.
  2. Divide the mixture into 50 g (1¾ oz) balls and form into cakes.
  3. Heat a non-stick pan and pan fry fish cakes on each side until golden brown.
  4. Serve with sweet chili sauce on the side.

 

  

 

Red Bell Pepper Sauce

 

Ingredients

300g Red pepper, roasted and peeled

50g Onion, chopped

10g Garlic cloves, chopped

1tsp Salt

 

Method

  1. Blend all ingredients in a blender.
  2. Transfer the mixture to a sauce pan, simmer and stir frequently until a sauce consistency is reached.
  3. Remove from heat and allow to cool.

 

 

 

Mango Chutney

 

Ingredients

200g of diced ripe mango

1 tbsp of lime juice

10g of fresh ginger, chopped

10g of green spring onion, chopped

5g of green chili

0.5 tsp of salt

10g of coriander leaves

 

Method

  1. Combine all ingredient in a saucepan.
  2. Simmer on a low heat while stirring frequently until it thickens.
  3. Remove from heat and set aside to let cool.

 

 

 

If you would like to book a holiday at Chiva Som International Health Resort, talk to one of our Travel Specialists on or contact us here.

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