NECK-TIE ( Egg with fish )

Ingredients

• 4 pieces fresh fish (Any firm white fish works well, such as basa, cod, or snapper. Use bone-in pieces for best flavour when boiling.)
• 2 cups water (Enough to submerge the fish pieces in the saucepan.)
• 0.5 teaspoon ground turmeric (Used when boiling the fish. Split usage: some for boiling, some for the filling mixture.)
• 1 teaspoon salt (Add to taste — some goes into the boiling water, and some is added again when mixing the filling.)
• 2 medium boiled and peeled potatoes (Boil until completely tender before starting. Peel while still warm for ease. These bind the fish mixture.)
• 0.5 teaspoon powdered pepper (Finely ground black pepper. Adjust to your heat preference.)
• 0.25 teaspoon ground turmeric (Added to the filling mixture for colour and flavour.)
• 1 tablespoon juice of ginger (Grate a thumb-sized piece of fresh ginger and squeeze or press through a fine sieve to extract the juice. Alternatively, press grated ginger through a clean cloth.)
• 1 tablespoon juice of onion (Grate or blend half a small onion, then strain through a fine sieve or cloth to extract the juice.)
• 2 tablespoons fried pieces of almonds (Roughly chop whole almonds, then shallow-fry in a little ghee until lightly golden. Drain on paper towel before adding.)
• 2 tablespoons fried pieces of raisins (Fry whole raisins in a little ghee for 30–60 seconds until they puff up. Drain on paper towel. Chop roughly before adding if preferred.)
• 2 whole eggs eggs (for filling) (Crack and beat lightly before adding to the fish and potato mixture.)
• 2 tablespoons rice flour (Optional — add only if the mixture feels too wet to hold its shape as flat cakes. Add one tablespoon at a time.)
• 2 whole eggs eggs (beaten, for coating) (Beat well in a shallow bowl for dipping the shaped cakes before crumbing.)
• 1 cup middlings or powdered biscuit (Middlings are fine wheat bran particles; if unavailable, use finely crushed plain dry biscuits or crackers. Spread on a flat plate for rolling.)
• 0.5 cup ghee (Use plenty — enough to come at least halfway up the sides of the cakes in the pan for shallow frying. Add more as needed during frying.)

Instructions

1. 1Place the fresh fish pieces in a saucepan. Add enough water to just cover the fish. Stir in the ground turmeric (about half a teaspoon) and a pinch of salt. Bring to the boil over medium-high heat, then reduce to a gentle simmer. Cook until the fish is opaque and flakes easily — this usually takes 10 to 15 minutes depending on the thickness of the pieces. Remove the fish carefully with a slotted spoon and set aside on a plate to cool slightly. Discard the cooking liquid or reserve for another use.
2. 2Once the fish is cool enough to handle, use your fingers or two forks to carefully remove all bones — run your fingers gently along the flesh to feel for any small pin bones. Place the deboned fish into a large mixing bowl. Add the boiled and peeled potatoes. Use a fork or potato masher to rub and mash the fish and potatoes together until well combined and no large lumps remain. The mixture should be fairly smooth with some texture.
3. 3To the fish and potato mixture in the bowl, add the salt (to taste), powdered pepper, and the remaining ground turmeric. Pour in the juice of ginger and the juice of onion. Add the fried almond pieces and fried raisin pieces. Crack the eggs for the filling into the bowl and beat them lightly before adding, or simply break them directly in. Mix everything together thoroughly with a fork or your hands until fully combined. Taste the mixture and adjust salt if needed.
4. 4Check the consistency of the mixture by trying to shape a small amount into a flat patty. If it is too wet or sticky to hold its shape, add rice flour one tablespoon at a time, mixing well after each addition, until the mixture is firm enough to form flat cakes that hold together. If the mixture already holds its shape, skip the rice flour. Beat or mix the mixture thoroughly one final time to ensure everything is well incorporated and uniform.
5. 5Divide the mixture into equal portions and shape each one into a flat, round cake roughly 1.5 cm (half an inch) thick. Beat the remaining eggs in a shallow bowl for the coating. Spread the middlings or powdered biscuit evenly on a flat plate. Dip each cake into the beaten egg, letting the excess drip off, then place it onto the crumb plate and press gently to coat all sides evenly. Set coated cakes aside on a clean plate. Heat the ghee in a wide, heavy frying pan over medium heat until shimmering. Carefully place the coated cakes into the hot ghee — do not overcrowd the pan; fry in batches if needed. Fry until the underside is deep golden brown, then turn carefully and fry the other side. Each side should take approximately 3 to 4 minutes. Remove with a slotted spoon and drain on paper towel.
6. 6Transfer the fried fish cakes to a serving plate immediately. These are best eaten straight away while the exterior is still crisp and hot. Arrange on a plate and serve at once.