Last week I bought a beautiful, rather big, fresh dradu from a local fisherman. Dradu is papiamentu for mahi-mahi or common dolphinfish and is also widely known as dorado in Spanish speaking regions. I used part of the fish in the Caribbean Cooking Class for a delicious ceviche, but I had plenty left to try something else.
So I experimented a little and ended up making these fish cakes with a Caribbean twist. Guess what, they turned out really tasty! You can make the cakes with any fresh fish, so just use what is available. I am sure cod or salmon would also taste great, if you are not lucky enough to live in the Caribbean. 🙂
With the (sweet) potato and some salad on top or on the side, they make for a complete meal. Only use half of the given amounts if you would like to serve them as a starter.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 minutes
- Yield: 4
- 450g fresh dradu filets
- 4 teaspoons pika
- 300ml water
- 350g sweet potatoes, peeled and diced into 2cm chunks
- 2 teaspoons lime zest
- 1 clove of garlic, finely chopped or grated
- 1 tablespoon fresh lime juice
- 2 tablespoons cilantro, finely chopped
- 2 teaspoons ground black pepper
- salt, to taste
- 1 egg, lightly beaten
- 100g fresh white breadcrumbs
- 50g all purpose flour
- 350ml vegetable oil, for frying
- lemon wedges and cress (or other greens), to serve
- Put the fish and 2 teaspoons of the pika in a saucepan and add the water. Cover and bring to the boil. Lower the heat and let simmer for 4 minutes. Take of the heat and let stand, covered, for 10 more minutes to finish cooking the fish. Then drain.
- Meanwhile, put the potatoes in a saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and let simmer until just tender, about 15-20 minutes. Drain and let the steam evaporate.
- In a bowl, mash the potatoes with a fork and mix in the lime zest & juice, cilantro, remaining pika and garlic. Season to taste with salt and pepper. Tear the fish into big chunks with your hands or a fork. Gently fold the fish into the potato mixture. Divide the mixture in 4 equal portions and shape into 4 fish cakes.
- Take 3 small bowls: 1 for the flour, 1 for the egg and 1 for the breadcrumbs. Dust the fish cake with flour on all sides, then dip in the egg to cover all sides, then sprinkle with the breadcrumbs. Transfer the cakes to a plate, cover and chill for 30 minutes (or up to 1 day ahead).
- Heat the oil in a frying pan. Fry the fish cakes over medium heat until crisp and golden, about 5 minutes on each side. Garnish with the lime wedges & cress and serve with ginger mayonnaise (see recipe below).
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
- 1 cup good quality mayonnaise
- 60ml yoghurt
- 1 tablespoon freshly grated ginger
- 1 teaspoon honey
- 1 1/2 teaspoon lime zest
- 1/2 teaspoon ground black pepper
- salt, to taste
- Put all ingredients in a bowl and stir to combine. Season to taste with salt.