“Guests, like fish, begin to smell after three days.”~Benjamin Franklin
These fish cakes are really easy. It is an adaption of a 12 week body program (you probably know which one) recipe. The original recipe used curry paste and what not. While that was good, I can’t seem to find a good curry paste to use that hasn’t got hidden nasties so I changed a few elements and I feel like the results far out-do the original recipe.
I used Basa fillets in this. They were the cheapest white fish on the day i shopped. I think the key is to make sure you use the fish the day you buy it. I have left fish for a couple of days and then tried to make these are they turn out really dry. Often they crumbled to pieces when I cooked them.
I found in the supermarket a herb puree (usually in the fruit and vege section or fridge section) that had all the elements I wanted in it, so I just used four tablespoons of that, but here I have listed each individually. Feel free to used fresh herbs out of your garden. I think the key is plenty of herbs.
I have started using coconut oil for all of my frying and roasting as I am concerned about what happens to some oils when heated at a high tempreture. It does not add a taste in my opinion.
This serves out little family of two adults and two children.
What you need:
- 500g White fish fillets
- 1 1/2 tbsp fish sauce
- 2 tbsp coriander puree
- 1 tbsp lemongrass puree
- 1 tbsp shallot paste (or just a finely chopped shallot)
- 1 tsp brown sugar
- 2 tbsp coconut oil
What to do:
- Put all the ingredients, except the coconut oil, into your food processor and blend until the fish is all smooshed up.
- Fry in a non-stick pan using the coconut oil. I do dessert spoon sized amounts of fish. As with normal fish cooking, it only needs a few minutes on each side. If you over cook them they can get dry.
- Serve with a dipping sauce of garlic, chilli, lime juice, tamari and anything else you really like!