- 300 grams Basa Fish Fillets
- 1 Egg
- 100 Grams Chopped Mushrooms
- 100+ grams Flour
- 50 grams finely chopped Pink ginger
- 50 grams chopped spring onions
- 1 Carrot Julienne
- 1 small cucumber sliced
- 1 small bundle corriander leaves
- Red or Black Peppercons (whole and ground)
- Few slices of red chillies
- 5 cloves garlic finely chopped
- Vegetable oil to brush
- Vietnamese Banh Mi or any French Baguette
- Lime juice
- Black sesame seeds (optional)
- Butter to spread on bread
- 4 tbsp Mirin Seasoning
- 7 tbsp Sweet Soy Sauce
- 1/4 cup Coconut Milk
- 5 tbsp Fish sauce
- This dish is my personal concoction inspired by the Vietnamese Banh Mi, which became my regular street snack when I lived in Vietnam for six years. And the Kikiam is a fish fried street food in Manila where I grew up eating, is the next inspiration in creating this lovely comfort dish.
- 1. Put fish fillets, mushrooms, spring onions and few sprigs of corriander leaves in a food processor and blend it together until the fish fillets become mashie and blended with all the ingredients.
- 2. Put the processed fish in a bowl and put the egg, flour, 2 cloves of chopped garlic, chopped pink ginger and little bit of fresh chillies.
- 3. Mix them all together and season with 2 tsp ground pepper, 3 tbsp Sweet soy sauce, 3 tbsp fish sauce and 5 tbsp coconut milk.
- 4. Mix well together and cover the bowl with plastic wrap and leave it for few hours or overnight in the fridge.
- For the sauce: To top with your grilled Kikiam Balls in your Banh Mi, this gravy like Asian sauce will add exciting taste to the dish!
- 1. In a small sauce pan drizzle some vegetable oil and put in medium heat and saute the remaining chopped garlic.
- 2. Don't burn the garlic, just saute for a minute or two until you smell the flavour coming out. Add 4 tbsp of Sweet Sauce, 5-6 tbsp coconut milk, the remaining mirin seasoning sauce, 3 tbsp fish sauce and 1 tsp of ground pepper.
- 3. Add 8-10 tbsp of water and add few red peppercorns then mix well to simmer.
- 4. Don't let it boil just gently stir it until it creates bubbles. Add few drops of lime juice and 1-2 tsp of flour to thicken the sauce. Once thick, turn off the heat and set aside.
- For the Assembly: You have to prepare 3 things, the grilling, the sliced veggies and the sauce.
- 1. Heat a grill pan or if you are doing outdoor bbq grilling using coal will be great.
- 2. Get the bowl of fish, and form them into balls and start grilling them and brushing it with vegetable oil.
- 3. Once cooked, prepare the bread and spread a bit of butter on both sides then put the cucumber, julienned carrots and corriander leaves.
- 4. Gently assemble the grilled Kikiam Balls and add more corriander leaves and chillies on top.
- 5. You can either pour or drizzle the sauce with black sesame seeds, or have it optional on the side to serve and give your guest the option to put the amount of sauce they like.
- 6. Ready to serve in a bbq picnic day or an indoor get together meal
- TIP for the Balls: You can form the balls in advance and you can pre-cook 30% of cooking time. You can form the balls and pre-cook 2 ways. One boil a pot of water, and add your balls in the boiling water for maximum of 30 seconds to a minute. Second option is to deep fry for 20-30 seconds. Once pre-cooked, you can freeze or just put in a fridge and you can grill them the next time you want it. But it is best to always cook fresh!
Brands and product used
- Obento - Mirin Seasoning
- ABC - Sweet Soy Sauce
- TCC - Coconut Milk