Malagasy-style Grilled Fish Cakes

Ingredients

While the original Thai dish, Thot man khao phot, is typically made with ground fish, the Malagasy adaptation uses minced fish to create a more textured and substantial fish cake. Additionally, the spices and herbs used in the Malagasy version are influenced by the local flavors of Madagascar, giving it a distinct taste. We alse have the original recipe for Thot man khao phot, so you can check it out.

• 500g (1.1 lb) white fish fillets, minced 500g (1.1 lb) white fish fillets, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons vegetable oil, for grilling 2 tablespoons vegetable oil, for grilling

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced fish, onion, garlic, ginger, cilantro, parsley, cumin, coriander, paprika, salt, black pepper, and cayenne pepper (if using). Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small patties, about 2 inches in diameter.
3. 3.
   Preheat a grill or grill pan over medium heat. Brush the surface with vegetable oil to prevent sticking.
4. 4.
   Place the fish cakes on the grill and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
5. 5.
   Remove from the grill and serve hot.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are boneless and skinless before mincing them. You can use any white fish variety such as cod, haddock, or tilapia.
• Ginger — Peel the ginger before grating it to remove any tough skin.
• Cilantro and parsley — Rinse the herbs thoroughly and pat them dry before chopping to remove any dirt or moisture.

Tips & Tricks

• For an extra kick of heat, add finely chopped chili peppers to the fish cake mixture.
• Serve the grilled fish cakes with a squeeze of fresh lime juice for a tangy flavor.
• If you don't have a grill, you can also cook the fish cakes in a lightly oiled skillet over medium heat.
• Experiment with different herbs and spices to customize the flavor profile of the fish cakes.
• These fish cakes can be made ahead of time and refrigerated for up to 24 hours before grilling.

Serving advice

Serve the Malagasy-style Grilled Fish Cakes as a main course alongside a fresh salad or steamed rice. They can also be enjoyed as a flavorful appetizer or snack.

Presentation advice

Arrange the grilled fish cakes on a platter and garnish with fresh cilantro leaves. Serve with a side of homemade chili sauce or a tangy yogurt dip for dipping.