GF THAI FISH CAKES

May 8, 2022 / Lyn Jones / 0 Comments

serves 4

INGREDIENTS

  • 500 g skinless white fish fillets of snapper, tilapia, John Dory, monkfish or cod (and pin boned – done over an upside down bowl) and cut into small pieces
  • 1/4 cup blanched Almond flour
    1/2 cup unsweetened coconut shredded and toasted
  • 3 large eggs
    1 Tab fresh minced coriander
    1 Tab fresh ginger, peeled & minced
  • 1 Tab scallions/spring onions, finely chopped (white and green parts)
  • 1/2 tsp sea salt
    1 Tab Fish sauce
    1 Tab lime zest
    2 Tab grapeseed oil

NOTE:  Another recipe added 1 tsp dried basil, freshly dried basil, freshly ground pepper to taste, 1/2 tsp ground paprika and of Thai curry powder and 200g shrimp

INSTRUCTIONS

1. Rinse fish, pat dry & cut into 1/4″ cubes.

2. In a large bowl combine fish, almond flour, coconut, eggs, coriander, ginger, scallions, salt, fish sauce and lime zest. Form the mixture into 2″ patties.

3.  Heat oil in a large skillet over med-high

Heat the oil or lard in a pan, over a medium high heat to cover the base.Cook 4-6 minutes per side,
until golden brown. Transfer to paper towel on a plate. Serve – garnished with coriander leaves and fresh lime slices.  Serve with your favourite sauce or salad and Enjoy!

NOTE 2:
If using frozen fish, thaw completely and pat dry before cutting into a smaller chunks and putting in a food processor.

When all nicely ground/minced and combined, transfer into a large bowl and add almond flour and chopped spring onion, stir until combined and form patties with your hands. You will get 10 patties.

 

VIETNAMESE VEGETABLE SPRING ROLLS

January 10, 2021 / Lyn Jones / 0 Comments

FOR SPRING ROLLS
500g bean sprouts
2 carrots
½ brown onion
1/3 bunch coriander
1-2 spring onions
150g dry bean or rice vermicelli noodles
1/5 cabbage
5 eggs
pinch pepper
1 tablespoon fish sauce*
1 packet spring roll pastry
Vegetable oil
½ cup plain flour
mint to taste

FOR SAUCE
2 cloves garlic
1/3 carrot
tip of spring onion
1 chilli finely diced
2 tablespoons fish sauce*
1 tablespoon sugar
2 cups water

Method:

FOR SPRING ROLLS
Soften noodles in bowl of warm water and drain. Finely chop carrots, brown onion and cabbage and mix in bowl. Add bean sprouts and noodles. Crack 4 eggs into mixture and stir in.
Stir in fish sauce and pepper. Finely chop spring onion, mint and coriander and stir in.

Crack one egg into small bowl. Add enough flour to make sticky paste.

Wrap handful of vegetable mixture diagonally in spring roll pastry, tucking in ends while rolling.
Stick down last corner with dab of egg and flour paste.

Deep fry in vegetable oil for approximately 40 seconds or until golden.

FOR SAUCE
Shred and mix all ingredients together in blender.
Tear end of cooked springs rolls and pour in sauce to taste.
*   can substitute fish sauce with: Worcestershire sauce, coconut aminos, seaweed, Tamari, Oyster sauce, Vegan fish sauce

(from ABC Darwin recipes)

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