You know that game when your friends describe you in three words? I never get described as nice. Like ever. Just for once I would like to get nice. I envy nice people.
My envy, I guess, makes me not so nice.
Ok, fine. I’ll never be nice. But you can also bet that I’ll never be described as a fussy or, as they say here, a finickity eater. Finickity. I love that word.
My other half, on the other hand, is less food adventurous. G has many blacklisted food items, and trout is high on the list. Reasons for trout hatred are as follows:
1. Too fishy tasting
2. Too many bones. Lots of very little bones.
3. Tastes too much like salmon
But if there one thing G hates more than trout, it is wasting food too. So when we were given a beautiful trout fillet from a keen fisherman friend, I had one hell of a challenge on my hands.
My prior attempts to make G’s blacklisted items tasty have tested my patience and cooking skills many times before. There have been triumphs and defeats or, as G has dubbed them, ‘edible’.Edible? Edible!
Dog food is edible. I am just saying.
So. Could I actually pull off a dish made of G’s most hated ingredient without receiving the dreaded edible comment? Lucky for G, I am a sucker for tall, dark and beardy and I’m gonna give this nice thing a go again.
Alright lets earn some mad wife points.
After you have allowed your perfectly cooked trout fillet to cool. Flake it into a bowl while on the lookout for little bones.
Gently fold in the potatoes and the rest of fish cake ingredients. Season to taste. Shape the mixture into patties and let them chill in the fridge just to firm up.
While the fish cakes be chillin’, set up your breading station. Three separate bowls containing flour, egg, and Panko to earn extra crunchy points.
In a pan, heat the oil to a med-high heat and fry the fish cakes until golden brown on both sides. Niiice. Well at least the fish cakes will be.
Panko-Crusted Trout Fish Cakes with Easy Sweet Chilli Mayo
Makes 6 Fish cakes
For the fish cakes
1½ cup good vegetable stock
350g trout fillet
250g Maris Piper potatoes, cooked and mashed (think fluffy, not smoothly)
10g yellow curry paste
chilli flakes, pinch
1 Tbsp chives, finely chopped
Salt and white pepper to taste
For Breading and Cooking
1 large egg, beaten
50g Panko breadcrumbs
50g flour, seasoned with salt and pepper
2-3 tbsp vegetable oil for frying
For Sweet Chilli Mayo
1½ Tsp sweet chilli sauce
3 Tbsp mayo
½ small garlic clove, grated
Method for fish cakes
- In a large pan, bring the vegetable stock to a simmer, then place the trout fillet to the pan and cover. Gently poach for 8-10 minutes depending how you like your fish cooked. Once is cooked as desired, set aside to cool and drain.
- While the fillet is poaching, in a small pan fry off the curry paste with a tbsp of the poaching liquid until fragrant.
- Into a large bowl, flake in the cooled trout and thoroughly combine with the curry paste, chilli flakes, chives, mashed potatoes, salt and white pepper to taste. Being careful not to over mix.
- Form the mixture into 6 patties then transfer onto a baking sheet and leave covered in the fridge for about 30 minutes, just to firm up.
Method for assembly and cooking
- Prepare your breading station with the seasoned flour, egg and Panko in three separate shallow dishes.
- For each fish cake, dredge in flour, then egg and coat with Panko.
- Once all the fish cakes have been breaded, chill for 15 minutes.
- Heat the oil in a pan until it is hot enough to sizzle some Panko crumbs. Fry fish cakes for about two minutes a side or until golden brown. Best to do this step in a small batches, so you do not overcrowd the pan and risk losing any crispiness.
Method for Sweet Chilli Mayo
1. Combine all the ingredients in a small bowl and serve immediately.