recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
oz grated cod flesh
7 oz green string beans, thinly cut
3 dried chilis, soaked in water to soften
1 tablespoon shallots, thinly sliced
1 tablespoon shredded coriander roots
1 tablespoon stalk lemongrass, thinly cut
1/2 tablespoon shredded lime rind
1/2 tablespoon shredded galanga
2 tablespoons salt and ground pepper (1 tablespoon
5 kaffir lime leaves, finely shredded
vegetable oil for deep frying
cucumbers, pineapple, tomatoes for garnishing
pound together the chilis, shallots, coriander
roots, lemongrass, lime rind, galangal, salt
and ground pepper.
the fish and continue to pound until sticky,
the pounded mixture to a large bowl, mix with
beans and kaffir lime leaves, adding the fish
the mixture until sticky enough to be able to
roll into balls. Roll the mixture into balls,
then flatten out each ball into a disk about
1/2 inch thick.
oil in a wok, add the fishcakes and deep-fry
on each side over a moderate heat until golden.
out with a skimmer. Drain the fishcakes on paper
to a serving plate, garnishing with cucumbers,
pineapple and tomatoes.
with a separate small dish consisting of sweet
chili sauce mixed with thinly sliced cucumber
wedges and crushed peanuts.