| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 4g | 21g |
| sugars | fibre | protein | salt |
| 2g | 3g | 18g | 0.9g |
Why I Love New Zealand Smoked Kahawai Fish Cakes with Lemon Saffron Sauce
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There is a certain magic in discovering new flavors that bring back memories of childhood while also introducing you to entirely new culinary landscapes. This is precisely why I love the recipe for Smoked Kahawai Fish Cakes with Lemon Saffron Sauce. Growing up in Montana, I had my fair share of hearty dishes prepared with game meats and locally foraged ingredients. While these fish cakes are a world away from the rugged terrain of my upbringing, they capture the spirit of honest, fresh, and flavorful cooking that I hold so dear.
The Inspiration Behind the Recipe
The first time I encountered smoked Kahawai was on a trip to New Zealand, a land known for its rich and unique culinary traditions. The smoky, flaky texture of Kahawai immediately reminded me of the smoked trout my family would prepare during Montana summers. Drawing inspiration from both traditions, this recipe marries the best of both worlds. Nigel Slater’s works, especially his approach to simple and rustic cooking, heavily influenced my adaptation of this classic New Zealand dish. His philosophy of letting high-quality ingredients speak for themselves is at the heart of this recipe.
These fish cakes share some kinship with my beloved bison burgers in that they both embody rustic simplicity and complexity. Each bite tells a story, connecting you to the heritage of the ingredients and the culture from which they come. Much like bison burgers, these fish cakes are incredibly versatile and pair well with a variety of side dishes.
Perfect Pairings
If you’re looking to round out the meal, consider serving these fish cakes alongside a light and refreshing cucumber salad. The crispness of the cucumbers complements the hearty fish cakes beautifully. Another excellent side dish would be a bowl of smashed peas with mint, a classic British side that I find utterly refreshing and a great match for the bold flavors in the fish cakes.
The Lemon Saffron Sauce adds a luxurious finish to this dish, bringing a subtle floral note and bright acidity that perfectly balances the smoky richness of the fish. It captures the essence of creative, gourmet cooking while being incredibly approachable for home cooks.
Whether you’re a seasoned chef or someone just beginning their culinary journey, I believe this recipe will become a favorite in your household. It captures the heartwarming essence of comfort food while introducing an exciting blend of new flavors and textures. I hope you enjoy making, sharing, and savoring these delicious Smoked Kahawai Fish Cakes with Lemon Saffron Sauce as much as I do.
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What You’ll Need
- 1 1/2 pounds smoked Kahawai fish fillets, flaked
- 2 large potatoes, peeled and diced
- 1/4 cup scallions, finely chopped
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon saffron threads
- 1 clove garlic, minced
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Method
Step One: Prepare the Potatoes
Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain and mash them in a large mixing bowl.
Step Two: Combine Fish and Vegetables
Add the flaked smoked Kahawai fish, chopped scallions, diced red bell pepper, chopped parsley, lemon zest, salt, and black pepper to the mashed potatoes. Mix well to combine.
Step Three: Form the Fish Cakes
Add the beaten eggs to the mixture and stir until everything is well combined. Shape the mixture into 8-10 fish cakes. Dredge each fish cake in flour, shaking off any excess, and then coat with breadcrumbs.
Step Four: Cook the Fish Cakes
Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish cakes in batches for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Step Five: Prepare the Lemon Saffron Sauce
In a small bowl, combine the mayonnaise, sour cream, lemon juice, saffron threads, and minced garlic. Mix well until smooth and the saffron threads are evenly distributed throughout the sauce.
Step Six: Serve
Serve the smoked Kahawai fish cakes hot with the lemon saffron sauce on the side. Garnish with additional chopped parsley if desired. Enjoy!
