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	MACKEREL FISH CAKE INFUSED WITH KAFFIR LEAF

				Ingredients: • 200gm fresh mackerel, grated • 1 egg yolk, beaten • 1gm Kaffir leaf, finely shredded • 1gm fresh basil, finely shredded • 5gm red curry paste • 2 pinches salt • 2 pinches white pepper • Dashes fish sauce • 30ml Thai chilli sauce • 5gm coriander leaf, finely shredded • 1 sprig coriander • 2 stalks chives • 50gm Kara Creamed Coconut (paste)

	Method:
	Blend grated mackerel, egg yolk, and red curry paste and fold in Kara Creamed Coconut (paste), kaffir leaf and basil; add in salt, white pepper and fish sauce for seasoning. Chill to set for 30 min and mould into shape. Deep fry at 180°c (350F) till golden brown. Serve hot with Thai chilli sauce and shredded coriander leaf; garnish with coriander and chives. Serving portion: 1 person \| Preparation time: 15 mins
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