Living on the East Coast I eat far more than my fair share of fish. There is always smoked salmon in the fridge. ALWAYS. This extra-vegetable version of a recipie from the Whole Foods Cookbook is probably one of my favourite ways to use fish. It’s also a good option for someone who doesn’t like fish so much (my 5 year-old step-sister for example).
• 1 pound cod (you can use any mild white fish, tilapia is especially good for those less fish-inclined)
• 2 teaspoons Thai red curry paste
• 2 teaspoons Thai fish sauce
• 1/8 cup cornstarch
• 1 large egg
• 4 teaspoons lime juice
• 2 tablespoons of siracha (or to taste)
• 2 scallions, minced
• 1/4 pound green beans, thinly sliced on an angle
• 1/3 cup diced green peppers
• 1/3 cup chopped fresh cilantro
• 1/4 cup diced red onion
• 1/2 cup canola oil
Preheat the oven to 375°F. Place the fish, curry paste, fish sauce, cornstarch, egg, lime juice, and siracha in the bowl of a food processor fitted with a metal blade. If you don’t have a food processor a few rounds of mixture in Magic Bullet will do the trick. Worst case you can dice the fish and mix it in a bowl, but this will make your fishcakes a little chunkier and less cohesive (they should still taste just fine though).
Process until well combined. Place the mixture in a bowl. Mix in the scallions, green beans, green peppers, onions and cilantro, and combine well until a smooth mixture is formed.
Heat the canola oil in a large nonstick skillet. Using a 4-ounce scoop to measure, shape the paste into 8 (1/2-inch- thick) cakes. Pan-saute each cake for about 2 minutes on each side, or until golden brown. Transfer the cakes to a sheet pan, and place in the center of the oven. Bake for 10 minutes, until the cakes are cooked through.
It’s easy to add extra green beans or green peppers to up your veggies, although that will make your fishcakes a little more likely to fall apart (hardly the end of the world if you’re just cooking for yourself in my opinion).