Purple Copi Fish Cakes
Minced Copi makes for Chef Peter Gebauer favorite fish cake. He has been serving Copi fish cakes since 2012 and it has been featured successfully across his restaurants and catered events.
- 8 oz. Copi, minced, raw
- 6 oz. purple rice, cooked
- 2 Tablespoons blue corn masa
- 1 Tablespoon cilantro, chopped
- ½ teaspoon cumin
- Salt and pepper to taste
- ½ cup Panko – optional
- Canola oil for frying
- Micro greens or cilantro
- 1 oz. chili sauce – your favorite
- 1 fresh mango
- 1-2 Tablespoons orange juice
In a large bowl combine Copi, purple rice, herbs and spices. Add the masa, mix well and refrigerate for 15 minutes.
Meanwhile, for the mango coulis, peel and seed the mango, then cut in ½” pieces. Place in blender with the orange juice and puree at high speed – use as much as you need for a smooth puree. Pass the coulis through a fine sieve to remove small bits. Refrigerate until use.
Shape 8 patties and coat with panko, then pan-fry in canola oil on medium heat for 2-3 minutes on each side. Place on paper towel to drain excess oil and keep warm for serving.
Spoon mango coulis and chili sauce on the plate. Place the Copi cakes in the center of the plate. Top with the micro greens. Add fresh cracked pepper from a pepper mill and serve while warm.
Eat and repeat