Thursday, April 21, 2016

This week's MENU recipe is THAI FISHCAKES

It is a very quick recipe to make once you have assembled all the ingredients as they all go into your blender. Then you shape the small fishcakes and quickly fry them. It makes a lovely starter to a meal, or you could serve them as canap├ęs You need a sweet chilli or other Thai dipping sauce of your choice

500g fresh hake (or other white fish) - 5 red peppadews, chopped - 1 or 2 red chillies, according to your heat tolerance - 2 Tbsps fresh coriander, roots and all - 3 whole spring onions, finely chopped - 2 cloves of garlic, chopped - 1 or 2 stalks of lemongrass, tender part only, finely chopped - 1 Tbsp fish sauce - 1 Tbsp red Thai curry paste - 125 ml coconut milk or cream - 1 whole egg - 125g fresh green beans - canola or coconut oil
Cut the fish up into 4 cm pieces, place it with the peppadews, chilli , coriander, spring onions, garlic lemongrass, fish sauce and curry paste into the blender with the egg and the coconut milk. Blend well to a smooth paste. Remove and place in a mixing bowl.
Top and tail the green beans then slice them finely into 3mm slices and stir into the fish paste. Chill in the fridge for at least 2 hours or overnight to let the flavours develop.

Shape the mixture into small patties, approx 4 or 5 cm across. Heat a large frying pan and add a good coating of oil. Fry in batches till they are crisp and golden brown, turning once or twice. Remove and drain on kitchen paper. Keep them warm until you have finished the whole batch then serve with a sweet chilli dipping sauce Serves six as a starter. Dress with more fresh coriander, finely sliced chilli or Vietnamese mint
© John & Lynne Ford, Adamastor & Bacchus
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