**Indulge in a Culinary Symphony of Fish Cake Dipping Sauces: A Journey Through Diverse Flavors and Textures**
Experience a culinary adventure as you delve into a world of tantalizing dipping sauces, each carefully crafted to complement the delectable flavors of fish cakes. Embark on a sensory journey where tangy meets creamy, spicy embraces sweet, and herbs dance with citrus. Discover the perfect sauce to elevate your fish cakes, whether you prefer a classic tartar sauce, a zesty remoulade, or a bold and fiery Sriracha mayonnaise. Each recipe in this collection is a testament to the transformative power of a well-chosen dipping sauce, elevating the humble fish cake into a culinary masterpiece. Prepare to awaken your taste buds and immerse yourself in a symphony of flavors that will leave you craving more.
SPICY FISH CAKES WITH MANGO DIPPING SAUCE
These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen
Provided by Roopa Gulati
Categories Dinner, Starter
Time 1h20m
Yield Makes 12
Number Of Ingredients 18
Steps:
- Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
- Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
- Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
- Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
- Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
- Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.
Nutrition Facts : Calories 391 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
DIPPING SAUCE
Dipping sauce for a fried onion.
Provided by jodi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 0.9 g, Cholesterol 3.5 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 117.7 mg, Sugar 0.5 g
FISH CAKES WITH PAPRIKA LEMON MAYONNAISE
Steps:
- Make fish cakes:
- With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
- Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
- Make mayonnaise while fish cakes cook:
- Whisk together all mayonnaise ingredients in a small bowl until smooth.
- To serve:
- Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.
THAI STYLE FISH CAKES AND DIPPING SAUCE
Make and share this Thai Style Fish Cakes and Dipping Sauce recipe from Food.com.
Provided by bevs kitchen
Categories Lunch/Snacks
Time 12m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Zest and juice the lime.
- Peel and grate ginger.
- Chop spring onions.
- Deseed and chop red chili.
- DIPPING SAUCE:.
- Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
- This is the dipping sauce for fish cakes.
- FISH CAKES:.
- Whiz fish and coconut in a processor. Place this mixture into a bowl.
- Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
- With damp hands make 16 small cakes or 8 large cakes.
- Coat both sides in the flour.
- Heat the oil until very hot; fry on each side for 1 minute.
- Enjoy your fish cakes and sauce.
Nutrition Facts : Calories 82, Fat 4.5, SaturatedFat 1.3, Cholesterol 20.6, Sodium 393.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 6.9
Tips:
- For a creamy tartar sauce, use mayonnaise, sour cream, or Greek yogurt as the base. Add chopped pickles, onions, and capers for a classic flavor. You can also add herbs such as dill or chives for a fresh twist.
- If you prefer a tangy sauce, try a remoulade. Combine mayonnaise with Dijon mustard, capers, and chopped pickles. Add a dash of cayenne pepper for a spicy kick.
- For a light and flavorful sauce, try a vinaigrette. Whisk together olive oil, vinegar, and Dijon mustard. Season with salt and pepper to taste.
- If you want a sauce with a bit of heat, try a spicy mayo. Combine mayonnaise with Sriracha sauce, chipotle peppers, and chopped cilantro. You can also add a squeeze of lime juice for a refreshing flavor.
- For a creamy avocado sauce, mash avocados with lime juice, cilantro, and cumin. Season with salt and pepper to taste.
Conclusion:
No matter what your taste preferences are, there's a dipping sauce out there that will perfectly complement your fish cakes. Experiment with different recipes and flavors until you find the one that you love. With so many delicious options to choose from, you're sure to find the perfect dipping sauce for your next batch of fish cakes.
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