Day 16, Thai Fish Cakes

A good way to use your left over steamed fish from the day before is to make thai fish cakes.  Last weekend, friends came over to visit and one of them is Thai, and she made the mildest and yet spicy sauce for the fish cake that they brought with them.  During work, we had a lot of fresh filet of pollack fish that was left, so we had to think of what we can do with the rest besides making a salad out of it.
And we ended up with thai fish cakes.  Below is a recipe that I used:

500     grams     pollock fillets, skinned and cut into chunks

THAI FISH CAKES

1         tbs          fish sauce
1         tsp          red curry paste
1         tbs          chopped coriander
1         tbs          chopped parsley
1         pc           egg
2         tbs          spring onions, chopped
1         tsp          cayenne pepper
oil for pan frying

Sweet and Sour Cucumber Dipping Sauce

25    ml    cane vinegar
5      tbs    thai sweet chili sauce
1      tbs    fish sauce (nom pia)
50    grams   finely chopped cucumber
2      pcs   bird´s eye chili, thinly sliced
1      pc    small onion, finely chopped

Place all the ingredients for the fish cakes in a food processor for 3 minutes.  Add some water if needed.
Take out the fish cake mix and place it in a bowl.  Mold the fish cakes into small patties and pan fry in  oil on a hot pan.

In a small bowl, mixed all the ingredients for the sauce except for the cucumber.  Mixed it well then add the cucumber.

Place the fried fish cakes on a serving platter and serve with sweet and sour cucumber dipping sauce.  This can be serve as an appetizer or eaten with a steamed rice.

Day 10, Sweet and Sour Fish

Since we still have some cod fish left, I thought of making a Sweet and sour fish inspired by Kylie Kwong recipe.  And so happens that hubby was thinking of the same dish to have this Sunday for our dinner.  Got most of the fresh ingredients needed for dish in the fridge.  Sweet and sour fish has always been my childhood favourite better than the pork variety.  I remember whenever my family would go to eat out, this dish is always one of the items my mom would order together with a yang chow fried rice to go with it.  But if fish is not available then I would settle with sweet and sour pork.

SWEET AND SOUR FISH

500     grams cod fish, sliced

2         tablespoons potato flour/cornflour

1         tablespoon cold water

2         egg yolks lightly beaten

3         tablespoons soy sauce

2         teaspoons sesame oil

1         teaspoon salt

30      grams plain flour

30      grams extra potato flour/cornflour

vegetable oil for deep frying

sauce:

1    small can pineapple chunks

1    small carrot, peeled and julienned

1/4  cup vinegar

5     tablespoons dry sherry

1/4  cup white sugar

1    teaspoon salt

5    cloves garlic, crushed

2    tablespoons ginger, julienned

1   piece small onion, sliced

1   small yellow bell pepper, julienned

100  grams cherry tomatoes, sliced in two

2   tablespoons soy sauce

Blend potato flour with water in a bowl until dissolved.  Add the fish, egg yolks, soy sauce, sesame oil and salt then mix well.  Set aside and let it marinate for awhile.  Combine flour and extra potato flour.  Add the marinated fish and mix well.  Heat the oil in a hot wok.  Deep fry the fish in batches over high heat, then reduce heat to medium and fry another minute or until fish is almost cooked through.  Remove fish from wok using a slotted spoon and drain on kitchen paper.  Set aside and place it inside the oven to keep it warm and make the sweet and sour sauce.

Saute garlic and ginger in a hot wok.  Then add the onions and saute for a minute.  Then add the pineapple chunks, vinegar, dry sherry, soy sauce, salt and sugar.  Bring to a boil and add the rest of the ingredients, reduce the heat and simmer uncovered for a few minutes.

Get the fish out of the oven and place the fish on a serving platter, then pour over the sauce on top of the fish.  Garnish with some chopped spring onions.

Day 9, Thai Coconut Soup

Had not written any blog since Thursday since I did not cook dinner.  When I arrived home that day, hubby already set the table for a valentine´s dinner.  I was supposed to make Tom Kha Gai or literally means chicken galangal soup.  Hubby bought quite a huge deep sea codfish from the market.  He made seafood chowder and will post the recipe for that later on.  Thought of making this fish soup, instead of making Tom Kha Gai, I will make Tom Kha Pla (thai coconut fish soup) instead, since we have loads of fish stored.  The recipe will be the same except that I will substitute the chicken for cod fish and scampi.  Have not tried or tested this recipe before, but it was definitely savoury soup specially when you have colds and have a flu.

5     pieces champignon(normally use 1 can straw mushroom),sliced
1     cup coconut milk
1     cup water
1    piece lemongrass (cut into 2-inch lengths and pounded)
4    pieces kaffir lime leaves (lightly torn/bruised to release the flavour)
1    medium sized onion, sliced
4    pieces small red chillies (sliced in 2)
2    tablespoons fish sauce
2    tablespoons lemon juice(normally use lime juice)
250 grams firm white fish, cubed
10   pieces scampi, shelled and deveined
1   tablespoon coriander, chopped

Combine coconut milk, water, lemongrass, galangal, kaffir lime leaves, onions and bring it to a boil.  Add the mushrooms, fish and simmer for a few minutes.  Make sure you do not boil it too long as the fish would be overcooked.  Add the lemon juice, fish sauce and chillies to taste.  Topped with chopped coriander before serving.

THAI COCONUT SOUP