thai fishcakes.

IMG_0545Living 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).

INGREDIENTS

• 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

 
DIRECTIONS
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.

A fishcake is always best with crispy edges and a refreshsing crunch of veggies.

A fishcake is always best with crispy edges and a refreshing crunch of veggies.

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).

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