Wednesday, 24 February 2010

Tai Fishcake Supper

Recipe as promised

You will need:
1 Clove Garlic
Thumb size piece ginger
1 red chili (deseeded)
1 stick lemongrass
30g breadcrumbs
1tsp fish sauce
300g fresh uncooked prawns
1 Haddock fillet
Juice 1 Lime
Small bunch coriander

Place garlic, ginger, Chili and lemongrass into a food processor or in my case a mini chopping machine. Whizz until finely chopped.

In the food processor add the breadcrumbs, fish sauce, prawns and haddock and pulse for a few seconds. If you aren't using a food processor then you need to chop the prawns and haddock finely and mix in a large bowl with the breadcrumbs and fish sauce(I blitzed the prawns and haddock individually in the chopping machine - works just as well). Mix all together with the chili/ginger/garlic paste.
Add the juice of 1 lime and the finely chopped coriander.
Mix until smooth fishcakey paste is formed.

Take a dessert spoon of the mix and roll into a ball shape and place on a plate which has been covered in cling film. Squash the ball shape until it resembles a fishcake shape. Cover the whole plate with another piece of cling film once you have shaped all the mixture.

Should look something like this - hopefully

Chill for up to an hour in the fridge (helps them to keep their shape) then fry in a drop of oil for about 3 minutes each side.

Serve with a chili dipping sauce.

Tastes lovely. We had ours with salad and a jacket potato, unusual combination but Little Bong won't touch the fishcakes so we had to incorporate them with something he will actually eat. Fussy eaters grrrr......

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