Monday, 18 July 2016

Thai-Style Fish Cakes

This is a really easy dish to prepare and it goes a long way especially with the price of fish these days.  Living on the west coast you would think fish is quite cheap as we have an abundance in the ocean so close. Most of our seafood heads to Asia and Japan as those countries are willing to pay premium prices for the seafood that comes from these waters. Unlike their oceans they believe their fish have more chemicals etc. so they prefer imported fish from Beautiful British Columbia.  Hence we pay through the nose for fish caught close by.  Most of the fish I buy is from a local fisherman on the sunshine coast. He goes out, catches the fish, prawns etc. flash freezes them on board and brings them in after being out for weeks.


2-4 kaffir lime leaves stalks removed (I used frozen)
100g fresh green beans
2 spring onions or shallots( 40g) cut into pieces
600g fish (I used salmon and cod)
30-50g Thai curry paste (taste it to see how spicy it is)
60g coconut cream
1 egg white
2 garlic cloves (optional)
1/2 tsp salt or 1 TBL fish sauce
1000g water
1 long red chilli for garnish

Lightly grease aroma dish and set aside
Place kaffir lime leaves chop 10 sec/speed 10, scrape down
Add green beans and green onions chop 6-8 sec/speed5
Add fish, curry paste, coconut cream, egg white and salt or fish sauce TURBO/1 sec X3 (not pureed)
Roll mixture into 18 balls and gently flatten to form fish cakes. Do not let the fish cakes touch.
Place water into mixing bowl and place Varoma into position.
Steam 16 minutes?Varoma(120C)speed2
Serve fish cakes warm, garnish with chilli or fish sauce, cilantro.
Serve cold in a salad. etc.
Very versatile.
Very healthy and tasty.

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