RECIPES OF SINGAPORE

Ingredients

2 inch piece

2 inch piece

6

1

10

1 tbsp

1 can

1 tbsp

1 1/2 tsp

2 tbsp

1

10

1 1/3 lb

Ginger (peeled and sliced)
Turmeric root (peeled and sliced)
Bird chiles
Lemon (zest)
Shallots (or 2 onions) (peeled and sliced)
Ground coriander
Light coconut milk 14 ounce)
Sugar
Salt
Flour
Egg (beaten)
Kaffir lime leaves (or zest of 1 lime)
Chopped filleted haddock, cod, mackerel or any other white, flaky fish
Banana leaves for wrapping (optional)

1. Place ginger, turmeric, chiles, lemon, onions and coriander in a blender or food processor and purée (add a little water if needed)

2. Place ground spices in a skillet or wok and cook 2 minutes, just enough to release spicy flavor then turn off heat and allow mixture to cool and stir in coconut milk

3. Add sugar and salt to mix, and stir

4. Add flour and beaten egg and stir thoroughly

5. Remove center vein of kaffir lime leaves and mince finely (or substitute lime zest) and add to spicy coconut mixture

6. Chop raw, deboned fish into small chunks and stir into spicy coconut mixture

7. Pour fish mixture into an 8-inch cake pan

8. Bake in 350°F oven for 25-30 minutes until edges are golden brown and mixture has set

9. Cool slightly and cut into squares and serve

   (To make small, round fish cakes, pour mix about 1 1/2 inches deep into muffin tins and bake for 15-20 minutes. Or, spoon about 5 tbsp of the mixture into 6 inch x 12 inch banana leaves, wrap like a tamale, and secure ends with toothpicks or skewers. Grill over hot coals for 10-15 minutes, or until mixture has set)