How to make it

  • FOR THE FISH CAKES: Grill the fish until it is done enough to be flaked, then flake it into a medium sized consistency. Peel and boil the potato and the taro until very well done and then mash them smooth. Peel the chili and chop it to a small dice. The herbs should be finely chopped.
  • Gently combine all these together, seasoning with the lime juice, salt and white pepper. Refrigerate for an hour and then form it into as many as you want patties in a suitable size for your needs.
  • Beat the eggs and dip the fish cakes into them and then thoroughly coat with the breadcrumbs. Fry them carefully in the oil on both sides until crisp and golden. Drain them for a spell.
  • FOR THE VINAIGRETTE: When you make the clarified butter steep the curry leaves in it as you do so, removing them when finished.
  • Furiously chop the crab meat until it is just a little above a paste. The scallions (green parts only) must be finely chopped. Mince the garlic finely. Using the small amount of olive oil, sauté the scallions and the crab only for a minute and a half or so. Add the garlic to them halfway through.
  • Beat the egg yolks into the coconut milk. Slowly pour in the butter while it is quite hot and whisk it with great passion all the while – this should give you a smooth and thick sauce.
  • Gently fold in the cooked crab and scallions. Mix in the citrus juices and then set it over a very low heat and continue to cook, stirring constantly, until it thickens all the more.
  • SERVE: As an appetizer two 2 ½ oz. cakes with the vinaigrette over them. As a lighter meal, serve two 4 oz. cakes on the same plate with a nice heap of SYRIAN FATTOUSH (see recipe)

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