These Megrim fishcakes have a delicious fruity salsa alongside that adds a contemporary mango twist. Using a sustainable fish such a megrim will make this a sound choice. The recipe will also work well with brill or lemon sole.
About Megrim
Megrim is a flat fish that is part of the the brill and turbot family however it has a softer flesh and a thiner skin. You can recognise it on our counter by an oval body similar to a lemon sole with a sandy-brown dark side and a light underside. It has long been a popular choice in Europe – particularly Spain but is gaining in popularity here due to its keen price, availability, and sustainability.
Preparation time for this recipe will be 15 minutes allow a further 10 – 12 for the cooking time. Ingredients in the recipe below will serve four.
Ingredients For Megrim Fishcakes
450g Megrim, fillet from Walter Purkis & Sons
Alternative fish: Brill or Lemon Sole
700g potatoes
4 spring onions, finely sliced
1 red chilli, finely chopped
2 tbsp Thai red curry paste
2 tbsp coriander, chopped
1 tbsp palm sugar
1 tsp fish sauce
1 tbsp lime juice
1 tbsp vegetable oil, for frying
For the mango salsa
1 mango ripe cut in 1cm dice
½ red pepper cut in ½ cm dice
1 small red onion, finely diced
1 red chilli finely, diced
1 clove garlic, crushed
2 tsp chopped mint
Juice of 1 lime
Cooking Method For Megrim Fishcakes
Cut the megrim fillet into chunks along with finely chopped chilli and put into a food processor. Then add chopped coriander, curry paste, palm sugar, fish sauce, lime juice and a pinch of salt and blend until combined evenly.
Transfer to a large bowl and then stir in the chopped spring onions.
Divide the mixture into 16 even sized pieces then roll into a ball and flatten into discs. Keep them an even thickness so that they all cook at the same speed in the pan. For best results, cover and allow them to chill and firm up in the fridge for about 30 minutes.
While they are in the fridge you can combine all the salsa ingredients in a bowl – a quick stir will help the flavours to combine.
To prepare the fishcakes for the pan have three separate dishes for flour, egg wash and breadcrumbs. Dust each cake in flour, followed by the beaten egg and finally roll in breadcrumbs. Place on a wire rack or in a dish ready for frying.
Heat the oil in a pan and fry the fishcakes for 2 minutes on each side until golden brown . Cook in batches to keep the cooking temperature even. Alternatively you can bake in a hot over for 15-20 minutes turn half way to get even colour.
These will be ready to eat right away serve with a mango salsa on the side of the dish.
This tasty megrim recipe and image is from Fish Is The Dish give them a visit for more fishy recipes
We have some alternative fish or crab cake recipes here >>
