GF THAI FISH CAKES

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.

 

Curry Coconut Ice Cream

For those of you feeling the first signs of spring among the remaining chill of winter. The many spices in this recipe provide an earthy, invigorating, and overall warming effect. This ice-cream was a big hit among those who tried it. The mingling of sweet & savory, creamy & spicy makes for a bold and complex flavour. Try, too, making it without sweetener, to serve next to savoury dishes.

1 cinnamon stick
1 star anise
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 whole cloves
3 green cardamom pods
2 black peppercorns
2 cups coconut milk
2 teaspoons turmeric powder
1-inch fresh ginger root – peeled, sliced and crushed with a knife
1/4 cup plus 1 tablespoon maple syrup
1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
ice-cream machine

1. Toast whole dried spices in a medium, heavy-bottom sauce pan over medium low heat for 2-3 minutes, or until fragrant. Coarsely crush spices in a mortar& pestle or coffee grinder. Return to the pan, add coconut milk, turmeric and ginger. Bring to a boil over medium heat, lower the heat to a slow simmer and cook for 20 minutes, partially covered. Remove from heat and let cool.

2. If you have a high-speed blender such as Blendtech or Vitamix, pour milk with spices into the blender, add maple syrup and xanathan gum/arrowroot powder and blend until smooth. If you have a regular blender, strain the milk and discard spices. Add strained milk into the blender with maple syrup and xanathan gum/arrowroot powder and blend to combine.

3. Place the mixture in the refrigerator and let chill thoroughly, preferably overnight. Churn in an ice-cream machine for 20-25 minutes or according to the manufacturer’s instructions. Scoop into a container and freeze for at least 4 hours. When the ice-cream becomes hard, let it soften at room temperature for 10-15 minutes before serving.

NOTE:
Is there anyway to grind up the spices anyway and add in even if you don’t have the a high speed blender? I would really like that added punch.

You can first dry toast all the spices and grind them into a homemade curry powder. Then just blend the curry powder with the milk and the rest of the ingredients, process and chill. Hope you enjoy the ice cream 🙂

 I heard of someone eating pumpkin soup with a dollop of curry ice cream on top, in a restaurant. It sounded wonderful, and I have always wanted to make it.

(from  https://golubkakitchen.com/recipes/)