Fish

Spicy fish cakes – Thai style

This week the lovely husband has been away on business in York so it has only been me and baby Blip at home. Baby blip is becoming a big boy, almost 2 years old. This week, I have tried to wean him off his dummy at least in day time. Which seems to be working. He still gets upset when I take the dummy in the morning when he wakes up. But then he is more than happy to be without it until bed time in the evening. He has become really attached to Sophie (his blue elephant) who is now covered in youghurt and all kind of things.When the husband is away I always continue cooking for me and Baby blip, eventhough sometimes, it is tempting to just get a takeaway. All that hassle for two.

 I made Spicy Thai fish cakes the other day. Recipe from a Danish magazine, was delicious. I forgot that fish sauce is salty though, so I seasoned with extra salt and it was a bit on the salty side. Hence, It is better to fry a bit of the mixture first and then test the seasoning before adding more. I hope you enjoy.


Ingredients

400g white fish

2 tbsp flour

1 egg

1 dl coconut milk

1 thumb size ginger

1 stalk lemon grass (or two tbsp. Lemon grass puree)

1 tbsp fish sauce

2 tbsp chili sauce (hot)

200 g prawns (optional)

2-3 tbsp oil for frying.

 

Makes 12 fishcakes. / serves 4.

Method

1. Cut the fish into smaller pieces and put in food processor, make in to fish mince.

2. If using the prawns, and they are king prawns cut into smaller pieces (not minced though)

3. Add the fish to a bowl together with the egg, flour, ginger, lemon grass , fish sauce, chili sauce and prawns. Then mix well. Leave in fridge for at least 30 min. The mixture is not super firm.

4. Now put the oil in a non-stick pan and cook a tiny bit of the fish mixture. Taste if it is salty enough, season accordingly (the fish sauce is salty so don’t just add without tasting).

5. When satisfied, use two spoons to put fish cakes in the pan. Cook for around 7 min on medium heat on each side.

6. I served with salad and some of the chilli sauce, but you could also add rice.

If using frozen fish, be aware that the water content may be higher and dry it well, if too wet add more flour.

 

Tips: any extra coconut milk can be frozen so you don’t waste it.

 

Bon Appetite

 

30Sainsbury’s White Fish Fillets, Basics 520g =£1.70 400g = £1.30

Sainsbury’s Cooked & Peeled Prawns, Basics 300g =£3.00 = £2.00

Sainsbury’s Plain Flour, Basics 1.5kg = £0.55 = £0.01p

Sainsbury’s Fresh Packed Lemongrass Sticks x2 = £0.80 = £0.40

Pride Coconut Milk 400g = £0.95/unit £0.24/100ml = £0.24

Blue Dragon Fish Sauce 150ml £1.25/unit £0.83/100ml = £0.15

Encona West Indian Hot Pepper Sauce 142ml £1.00/unit £0.71/100ml = £0.24

Sainsbury’s Barn Eggs, Basics x15 £1.25/unit £0.08/each = £0.08

For 12 fish cakes without prawns cost is £2.42 each fish cake = £0.20

With prawns each cost £0.37 (this is not including the salad).