Many Malaysians enjoy their fish cutlets as a side dish, especially when savouring a hearty banana leaf spread during the weekends.

Over in Sri Lanka, fish cutlets are often served with a bit of ketchup as a mid-afternoon snack or as a treat on special occasions. Yes, it may sound odd to pair these spicy cutlets with something sweet like ketchup, but it makes total sense once you’ve tried it.

It also goes just as well with a good array of curries and is best served straight off the fire, while it’s hot and crisp. What’s more, they’re easy to store in the freezer and to re-heat using a toaster or oven.

Flavours and pairings

Sri Lankan cutlets are usually made with a strong- flavoured fish such as mackerel or tuna. The pepper in this dish is particularly distinctive, bringing a spicy hit to offset the dominant flavour of the fish. A good zing of lime helps to perk everything up, while the freshness of coriander helps to bring it all together.

Ingredients

• 2 cans tinned tuna in freshwater (or 200g fish, pre-cooked and cooled)
• 1 medium red onion, finely chopped
• 2-3 red bird’s eye chillies, finely chopped
• 3-4 stalks coriander leaves, finely chopped
• 1 medium Russet potato, boiled in water until fully-cooked (or 2 local potatoes)
• ¾ teaspoon turmeric powder
• 2 teaspoons cumin seeds (or cumin powder)
• 1 teaspoon whole black pepper (or 5-6 cracks of pepper with a pepper mill)
• 1 whole lime, juiced
• 2 cups Panko breadcrumbs (or regular breadcrumbs)
• 1 egg

Method

• Begin by toasting the cumin seeds and whole pepper in a pan on a low heat for about five minutes. Then, blitz the spices in a spice blender until fine and set aside.
• Next, in a large bowl, add the fish and mesh with a fork until everything has reduced to a fine and flaky texture.
• Then, add in the cooked potato, coriander leaves, chillies, onion, lime, turmeric powder, lime and blended spices.
• Mash and mix everything together until all the flavours are combined. Don’t forget to add salt to taste.
• Next up, to prepare the cutlets, roll the fish mixture into little bite-sized balls and set aside.
• In a separate bowl, beat the egg and then set it aside. Then, prepare a separate bowl with the breadcrumbs and set aside.
• Heat up some sunflower or canola oil for deep frying, in a wok or a pot, on medium-high heat (the cutlets should sizzle when they touch the oil).
• Then, dip each little cutlet in the beaten egg followed by the breadcrumbs before placing it into the oil for deep-frying.
• Fry each cutlet for two minutes on either side, or until golden brown.
• Remember to cook the cutlets in batches as they need room to crisp up and cook evenly.
• Once cooked, remove the cutlets with a sieve and allow them to drain on a paper towel.
• Finally, serve while hot.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.