Thai crucian carp croquettes with lemongrass and makrut lime hollandaise

Ingredients

• 1200 g very fresh whole crucian carp, gutted and scaled
• 3 pieces fresh lemongrass stalks
• 250 g prepared hollandaise sauce
• 4 leaves fresh or frozen makrut lime leaves
• 3 pieces shallots
• 1 piece fresh bird's eye chili
• 0.5 bunches fresh cilantro
• 3 pieces scallions
• 2 pieces fresh eggs
• 120 g panko breadcrumbs
• 60 g rice flour
• 2 tbsp Thai fish sauce
• 4 tbsp fresh lime juice
• 2 tsp turbinado cane sugar
• 120 g thin rice vermicelli noodles
• 160 g fresh bean sprouts
• 1 piece firm cucumber
• 750 ml sunflower oil, for frying
• to taste fine salt
• to taste ground white pepper

Method

1. Prepare the crucian carp: rinse the fish under cold water, pat the skin completely dry, and season the cavity lightly with salt. Bruise the tender parts of the lemongrass stalks and crush some of the makrut lime leaves, then stuff them into the cavity.
2. Steam the fish in a covered basket over simmering water (200-212 °F / 95-100 °C) for 12 to 15 minutes, until the internal temperature reaches 130 °F / 55 °C and the opaque flesh flakes easily from the central bone.
3. Let the fish cool on a platter for 10 minutes, then flake all the meat using your fingers, meticulously discarding every bone. Discard the head, bones, and skin.
4. Finely mince the shallots, the remaining tender lemongrass, the seeded bird's eye chili, cilantro, and scallions to create a fine mince without any tough fibers.
5. Mix the flaked fish with the minced aromatics, fish sauce, lime juice, sugar, white pepper, beaten eggs, and rice flour. Fold in the panko breadcrumbs until the mixture forms a soft, cohesive dough that holds together in your hands.
6. Shape into thick patties, about 3/4 inch (2 cm) thick. Chill in the refrigerator at 40 °F / 4 °C for 20 minutes to firm up before cooking.
7. Cook the rice noodles in boiling water for 3 to 4 minutes until tender yet firm to the bite, rinse under cold water, and drain well. Toss with bean sprouts, thinly sliced cucumber, remaining scallions, cilantro, lime juice, a splash of fish sauce, and a pinch of sugar.
8. Gently warm the prepared hollandaise in a small saucepan over very low heat between 120 °F and 130 °F (50 °C to 55 °C), never exceeding 140 °F (60 °C) to prevent breaking, infusing for 3 minutes with bruised lemongrass and a crushed makrut lime leaf. Remove the aromatics and keep warm.
9. Heat sunflower oil in a deep skillet to 350 °F / 175 °C (a pinch of panko should sizzle immediately at the surface). Fry the croquettes in batches of 3 or 4 for 4 to 5 minutes, turning halfway through, until evenly golden brown and crisp with an internal temperature of 160 °F / 70 °C.
10. Drain the croquettes on a wire rack, season lightly with salt, and let rest for 2 to 3 minutes to settle the crunch without softening the crust.
11. Arrange the crunchy noodle salad in the center of each plate, top with the drained croquettes, and drizzle with warm makrut lime hollandaise. Garnish with fresh cilantro, sliced scallions, and a squeeze of fresh lime juice.

Nutrition

Per serving

Energy

616.3 kcal

Protein

39.73 g

Carbohydrate

58.44 g

Fat

25.25 g

Fibre

4.82 g

Calcium

17.6 mg

Iron

0.36 mg

Magnesium

19.38 mg