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.

 

Fish Tacos (Aldi)

June 19, 2021 / Lyn Jones / 0 Comments

Serves: 4

Ingredients

  • 4 skinless hoki fillets
  • ¼ cup plain flour
  • ½ cup vegetable oil, for shallow frying
  • salt & pepper, to season
  • 1 hard and soft taco kit
  • 50g dry slaw mix
  • 50g salad mix
  • 1 avocado, diced
  • 30g canned corn, rinsed and drained
  • 10 red grape tomatoes, quartered
  • 1 mango, diced
  • ½ red chilli, sliced thinly to garnish (optional)
  • salt & pepper, to taste
  • Lime wedges, as garnish

For dressing:

  • 1 cup sour cream
  • 3 Tab mayonnaise
  • 2 Tab lime juice
  • ¼ tsp cumin
  • ¼ tsp chilli flakes (optional)
  • ¼ tsp ground paprika
  • 1 Tab minced garlic
  • Defrost fish fillets in fridge overnight. Make the dressing first by combining sour cream, mayonnaise, lime juice, cumin in blender (If using chilli flakes, add now). Blend until smooth.
    Place the dressing in a sealed container and refrigerate until ready to use.
  • Preheat oven to 150°C (or 130°C fan forced). Place hard taco shells on a baking tray and bake for 10 minutes until golden and crunchy. Wrap the soft tortillas in foil and, during the last 5 minutes of baking, place them in the oven with the hard shells (just to warm through). Turn oven off and leave door ajar. Leave tacos in oven until fish is ready.
  • Pat fish dry. Lightly coat fish in flour and sprinkle with salt and pepper.Heat oil in a heavy based fry pan on medium-high heat.Cook fish in oil for 2 minutes or until golden. Flip and cook for a further 2 minutes. Once fish is cooked, remove from pan and set aside to drain on paper towels.
  • Assemble tacos. Layer each taco with the slaw, salad leaves, corn, tomatoes, mango and avocado. Gently tear the fish into large chunks and lay on top of the taco fillings. Add dressing, season with salt and pepper and a squeeze of lime juice. Garnish with fresh chilli slices if desired.