Its been a while since I last posted a blog – sometimes life just seems to speed up and I have a hard time keeping up with it! However, I still manage to find time to cook!
On Sunday ‘C’ and I had a BBQ with some good friends. We brought with us a beautiful red snapper which we stuffed with parsley, lime, tomatoes and onions – sealed it in foil and then threw it on the grill – it was beautiful (I’m gutted I have no pictures!). However, like most BBQ there was just an abundance of food and we only managed to eat half of the snapper.
So on Monday, with the rest of the red snapper I made these incredibly lovely fish cakes – which turned out to be a huge successes with ‘C’, he even brought in the left overs for lunch today :). If you ever have left over fish (no matter what type), don’t throw it away – this is the perfect meal.
I used the recipe from “The Weekly Dish” as a starting off point, however I altered it for a more asian flavour – I also baked the fish cakes rather than fried them for a healthier option! http://www.weeklydish.com/2006/01/12/what-to-do-with-leftover-fish/
Thai Inspired Fish Cakes
- 400 gr cooked red snapper
- 4 spring onions (scallions) finely diced
- 1 large bunch of coriander (cilantro) finely diced
- 1 red bell pepper – minced
- 1 lime juice and zest
- 1-2 tblsp of fish sauce
- 1 tblsp of soy sauce
- 2 eggs
- 1/3 cup bread crumbs
Heat your oven to 175C
Shred the fish with a fork, and add all the ingredients up untill the eggs into a bow and mix thoroughly.
Taste and season accordingly. You may want to add more lime, fish sauce or soya – although a word of warning…the fish sauce is very salty so go gently. Also, in a lot of Thai cooking there is this element of sweet and savoury – don’t be scared to add a teaspoon of sugar to bring out the flavours.
Stir in your eggs and your breadcrumbs. Form the mixture into palm size burgers (don’t flatten too much). I made 6 cakes with my mixture. Place the cakes on an oiled baking tray and put in the oven for 15 mins.