Wednesday, August 09, 2006
Thai Fish Cakes with Asian Vegetables
Here I am again, running behind on the blog and, more importantly, running behind on the cooking too. I've got way too much food again, which means that dinners are dictated by the fridge rather than our stomachs. I simply have to use up certain things before others. Today it was the remaining smoked cod's turn. It wasn't fresh enough for eating raw and the weather was too good for traditional British poached fish and a creamy sauce. At first I was ready to start my routine of freaking, despairing and screaming, but then I decided to jump straight to the finish of having an idea followed by a broad smile on my face.The inspiration was, strangely enough, a spice box my dad had given me a few months ago. It was a selection of fair traded spices from all over Asia that I had buried in the cupboard somewhere under the cling film and baking paper and promptly forgot about. Yesterday's cleanup had brought it back out again and now it was sitting on the counter top calling out to me: "Cook some Asian food!" The call was answered by the bok choi and mushrooms in my fridge and before I knew it, I had no chance, but to make an Asian-inspired fish dish. Frying or grilling the fillet was out of the question, it was definitely too flaky for that, so the only solution was a home invented semi-Asian concoction that I would call Tine's Thai fish cakes. And, although I am sure that no one from South East Asia has ever tasted or cooked anything like it, accompanied by some stir-fried vegetables in a sauce inspired by Nigel Slater the fish cakes actually tasted quite good.
For the fish cakes:
2 tbsp oil
400g white fish fillet, flaked (I used the smoked cod because I had it, but most white fish works here)
1 small onion, finely chopped
1 garlic clove, finely chopped
1 cm ginger, grated
½ lime, juice only
¼ tsp lemon grass powder
chopped chillies or chilli powder to taste
2 tsp chopped coriander leaves (optional)
2 tbsp nam pla (fish sauce)
1 tbsp light soy sauce
1 medium egg, beaten
flour to bind the mixture
For the vegetables:
1 tbsp oil
4 to 5 spears of green asparagus, trimmed and halved (alternatively use broccoli or Chinese greens)
8 to 10 baby bok choi (or 2 to 4 normal bok choi, depending on size)
a handful of button mushrooms (or shiitakes), halved or quartered if they are large
1 to 2 tbsp flour or corn flour
if you don's have any of the above vegetables, this recipe also works well with bell peppers, onions, carrots, baby corn, water chestnuts and bean sprouts
2 garlic cloves, finely chopped
½ tsp ground ginger
2 tbsp dry sherry or rice wine
1 tbsp light soy sauce
1 vegetable Oxo cube (or enough stock granules for 150ml liquid)
For the fish cakes, mix all ingredients except the oil and the flour together in a large bowl. Add enough flour to bind the mixture together into a firm paste. Rest in the fridge for about 20 minutes to set.
When the fish mixture is firm, divide into quarters and shape each into a 2.5cm (1 inch) thick patty. Heat the oil in a frying pan over medium heat. Add the fish cakes and fry without moving them until golden, about 3 minutes. Turn them over and cook the other side. Reduce the heat to low and continue cooking, turning occasionally until they are cooked through. They will be firm to the touch and bounce back into shape when squeezed gently.
For the vegetables, blanch the asparagus in boiling water until tender crisp, about 2 minutes. Refresh under cold water, drain well and set aside. Toss the mushrooms with the flour until well coated. Shake off the excess.
Heat the oil in a wok or large frying pan over medium high heat. Add the mushrooms and fry until lightly cooked. Drop in the remaining vegetables fry for about two minutes. Pour in the liquids, add the garlic and ginger and crumble in the Oxo cube. Stir well and continue cooking until heated through and lightly thickened. Serve alongside the fish cakes.
Christine at 11:50 pm
