Fish Cakes on the Grill

The best thing about fish cakes is that it's totally devoid of bones. Bones are the greatest hindrance when it comes to enjoying fresh fish; that's why fish flliets have become more popular than they're worth. When you're talking about fillets, you're mostly talking about fish meat, taking away much of that watery (whether salt or fresh) flavor that makes fresh fish whatever species it may be a genuine.

But enough regret: fish cakes are not only tasty, filling and easy to make, they can also be grilled--which to some people would be it even tastier, more filling and easier to make.

The recipe is as follows:

A pound of white fish fillet is cut into smaller pieces. Combine a chopped onion, cashew nuts (not too many), a teaspoon of chili powder, half a teaspoon of turmeric, a tablespoon of chopped lemongrass, half a teaspoon of black pepper, a tablespoon of sugar, a tablespoon of coriander and half a cup of coconut milk and add salt according to your preference. These can be blended in a food processor. Ready some banana leaves, which have to be softened in boiling water. Put the blended food in banana leaves and make packets--these should be cooked for five minutes over the grill.