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Thai Fish Cakes:
2lb skinned, filleted and
pin-boned trout
12oz mashed potato
2 red snub-nosed chillies
2oz extra fine French beans
2oz spring onions
Small handful of coriander (1oz)
3tsp puree lemon grass
1tbs Thai fish sauce
1½tbs Red Thai curry paste
Soak the trout in salt
water for 1 hour, rinse well, squeeze dry and blitz in a
food processor until a smooth paste. When smooth empty
into a bowl and add the mashed potato (when cold).
Remove the top of the red
chillies, split lengthways and de-seed discarding the
seeds. Chop chillies really fine (making sure your hands
are thoroughly washed afterwards) and add to the trout
and mashed potato.
Top and tail the French
beans, rinse and add to boiling water for 3 minutes.
Remove from heat, drain and rinse in cold water until
cold. Remove, dry as much as possible, dice and add to
the trout.
Clean and dice the spring
onions then add to trout. Wash and squeeze dry the coriander, roughly
chop and add to the trout with the puree of lemon grass, Thai
fish sauce and Thai curry paste.
Fold in all the ingredients
until thoroughly mixed. Pat hands in plain flour (so
that mixture doesn’t stick too much to your hands). Weigh out 4oz, roll into a ball
then flatten in the palm of your hand until approximately ¾ inch
thick.
Place oil in pan and when
hot fry the fish cakes for 4 to 5 minutes either side or
until cooked.
The mixture should yield
approximately 15 Thai fish cakes, ideal for a main course with noodles
tossed in plum sauce and stir fry vegetables.
Trout in Rich Tomato
Curry Sauce:
2lb skinned and pin-boned
fillets
1/3 teaspoon salt
1/3 teaspoon cayenne pepper
1/3 teaspoon turmeric
Cut the trout into
manageable portions, mix the salt, cayenne and turmeric
together, dust on the trout, place on a dish, cling film
and fridge for 3- 4 hours.
The sauce:
2 teaspoons whole mustard seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
¼ teaspoon turmeric
1 teaspoon curry powder (I use korma)
½ teaspoon cayenne
6oz tinned chopped tomatoes
½ teaspoon whole fennel seeds
Grind the mustard seeds
to a powder, place in a bowl, add the ground
coriander, ground cumin, turmeric, curry powder, cayenne
and tomatoes, mix together. Place in a saucepan and add
120ml (4floz)) water, mix well, bring to the boil and
reduce by half. Place to one side.
Put a small pan on the
cooker and add a tablespoon of olive oil. When oil is
hot add ½ teaspoon whole mustard seeds and ½ teaspoon
whole fennel seeds. When mustard seeds pop, add
ingredients to the sauce, stir well and place on a low
heat.
Place a pan on the cooker
with a dash of olive oil and when hot seal the trout
fillets both sides then place in a casserole or roasting
dish.
Add 250ml or 8floz water
to the sauce, bring to the boil and simmer until it
reduces by half. Pour over the trout making sure the
fish is covered with the sauce and place in hot oven
200C or gas mark 7. Cook for 15 minutes and then serve
with basmati rice (add 5 cardamom pods to the rice for extra
flavour).
John Witherick, Surrey Branch
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