Salted Apple Caramels - Chef Recipe by Michelle Crawford
Stored in preserving jars, apple syrup will last a year and we use it like maple syrup on pancakes, ...
300g white fish fillets (such as Basa)
2 Tbs water
1 Tbs tapioca flour
1/4 tsp pepper
1 Tbs sugar
1/2 Tbs chicken stock powder
1 1/2 tsp fish curry powder
125mL coconut cream
1 tsp chilli flakes
1 tsp minced kaffir lime leaves
2 1/2 Tbs fried onion, packaged
8 banana leaves 7cm x 15cm pieces (optional)
2 Tbs cooking oil
In a food processor, combine fish fillets, water, corn starch, pepper, sugar and chicken stock powder. Pulse on medium speed until fish turns into a paste (no more than six seconds).
Transfer into a mixing bowl, add curry powder, egg, coconut cream chilli flakes and fried onion.
Mix well, cover and refrigerate for 30 minutes.
Place 2 tablespoons of fish paste mixture onto the dull side of a banana leaf (if using), fold up the two longer sides and secure ends using toothpick or staples. Repeat with the rest of the paste.
Brush with a little oil, cook in a frying pan or on the barbeque, until both sides are lightly grilled (about 5-8 minutes).
Alternatively, brush a hot pan with a bit of oil. Drop heaped tablespoons of fish mixture into the pan and cook for 2-3 minutes on each side, until golden and cooked through.
Serve as an entrée or snack, remove banana leaf before eating.
Credits: Jackie M