Description
A very interesting and pleasant combination of cutlets of white fish with spicy-sweet pineapple chutney. Chutneys are so good that even just with boiled rice turns out delicious and unusual dish.
Ingredients
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Cod
400 g
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Shrimp
250 g
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Cilantro
1 coup
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Chicken egg
1 piece
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Corn starch
2 Tbsp
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Bread crumbs
0.5 cup
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Ginger
1 slice
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Soy sauce
3 Tbsp
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Salt
-
Green onions
1 coup
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Sunflower oil
3 Tbsp
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Pineapple
1 can
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Soy sauce
2 Tbsp
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Tomato paste
1 Tbsp
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Vinegar
2 Tbsp
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Corn starch
2 Tbsp
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Sauce
1 Tbsp
Cooking
Grind in a blender fillet of cod, cilantro, peeled ginger, green onion with the starch, egg and soy sauce. Add 2-3 tablespoons breadcrumbs. Little dosolit to taste.
Peeled shrimp, chop and add to fish forcemeat.
Formed into balls the size of a ball ping-pong table. Roll in breadcrumbs and formed into patties.
Fry the patties in sunflower oil until Golden brown. Spread on paper towel to soak up excess fat.
In a small saucepan pour the soy sauce, chili sauce, rice vinegar, tomato paste. Add starch, stir, to avoid lumps. Then put this mixture into the pineapple along with the liquid from the jar. Keep on low heat until thick.
Chutney turns out amazingly delicious and flavorful.
Serve patties with chutney and crisp rice, basmati is better.
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