Sesame crusted chilli and mint fish cakes with melon salsa

Viva 31/8/2011

Amanda Laird

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300 g	Fish fillets, (ling, gurnard, lemonfish, and tarakihi)
3 tsp	Chilli sauce
1	Spring onion
½ cup	Fresh mint
2 tsp	Fish sauce
2 tsp	Soy sauce
2 tsp	Root ginger
1 tsp	Caster sugar
1	Egg
1½ tbsp	Coconut cream
2 handfuls	Sesame seeds
1 to drizzle	Peanut oil

To make the fish cakes, put the fish(roughly chopped) in a food processor with the chilli, onion, mint, fish and soy sauces, ginger(chopped), sugar, egg and coconut milk.
Pulse until the ingredients are thoroughly combined.
Use a hot spoon to shape into small cakes. Cover a large plate with sesame seeds and coat each cake.
Heat a frypan and add enough peanut oil to just cover the surface. Cook the fish cakes over a medium heat until the seeds are golden on both sides, being careful not to let them burn. Drain on paper towels before serving with the salsa.
To make the salsa, combine all the ingredients(melon (finely diced), limes (zested and juiced), salt, chilli, sugar and vinegar) and let sit for at least 30 minutes for the flavour to develop.

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