Thai Fish Cakes – Monday Made

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“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.

fishcakes-21What 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:

  1. Put all the ingredients, except the coconut oil,  into your food processor and blend until the fish is all smooshed up.
  2. 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.
  3. Serve with a dipping sauce of garlic, chilli, lime juice, tamari and anything else you really like!
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