frozen Hoki, thawed. fish sauce. MethodDice the fish into large chunksPlace all ingredients except the canola oil into a food processorPulse until the fish has been finely chopped but is not yet a smooth pasteShape fish mixture into 30g ballsSlightly flattenHeat canola oil in a heavy based frying panCook the fishcakes for approximately 2 minutes each side or until golden brown and cooked through 4 120g fillets
They make perfect miniature individual serving dishes for Bill Granger's Thai fishcakes. Blend the fish in a food processor until smooth, scraping the sides down once or twice
