Day 30 – Thai (not-Gangnam) style.

My parents went off travelling for a year at the start of Feb and I inherited most of their spice cupboard. Amongst the jars was some lemongrass paste, which I’ve decided (from the increased frequency that I have found myself cooking up Thai dishes) that I quite like – especially when teamed with the ‘Thai Spices’ I bought from Aldi 6 months ago and didn’t find a use for until the lemongrass came to stay (when making a Thai curry for example, I would usually just bang in the pre-made paste with some coconut milk).  

I think that having a coconut base, which is obviously a well-used ingredient in many of the things I’ve posted so far, lends itself to trying some new Thai dishes – last night’s dinner was actually inspired by a recipe that was published in the Metro (free newspaper for those who don’t live in a major UK city!). I hope the text in the picture is legible… naturally, I made some amendments!

Lime, Ginger & Lentil Soup

  • I figured the sweet potato was there to thicken the soup (in addition to providing a bit a sweetness), so replaced it with 100g red lentils.
  • I didn’t have any fish stock , so made up a weak vegetable stock (1/2 cube to 500ml boiling water) and added 4 tbsp of soy sauce.
  • Added ½ tsp lemongrass paste and 1 tbsp Thai Spices (spring onion, ginger, coriander, lemongrass, chilli & garlic)
  • Finally, 1 chilli isn’t quite enough for our tastebuds;)

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And wowee!!! This is a keeper!!! Thank you Metro!!!

 

Next up: Thai fishcakes

The BF had some ready-made, potato-based fishcakes in the freezer, and remembering how well the spicy bean and quinoa burgers turned out, figured someone somewhere would have a non-potato fishcake recipe. Ahhh, the wonders of the Google search – found a whole heap! I can’t really attribute these little beauts to any one recipe though as they were certainly the result of a recipe mish-mash:

–          200 g fish of your choice (I had both salmon and basa fillets to hand, so used one of each)

–          50g uncooked quinoa

–          1 onion (finely chopped)

–          2 tsp soy sauce

–          2 tsp sweet chilli sauce

–          1 small handful of chopped coriander

–          1 egg

–          1 garlic clove (chopped)

–          Juice and zest of 1 lime

–          1 tsp lemongrass paste

–          1 tbsp (heaped) of Thai spices (as above, could use fresh instead!)

–          Pinch of salt

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  1. Boil up the quinoa in a 1:2 ratio with water (the water needs to be fully absorbed, or the fishcake will end up a little on the gooey side!)
  2. Fry onion until translucent (~10 mins) – add garlic and fish chopped into small chunks (WITHOUT skin) and fry for an extra 1-2 mins.
  3. Combine all ingredients into a bowl – the egg is particular useful at keeping the fishcake together during/after the cooking process, so don’t worry too much is the mixture is a bit sticky!
  4. Split into 5-6 portions and pat out into 2cm-thick patties using some almond flour to stop it sticking so much – this also makes it go nice and crispy once they are fried up in a sauce pan:) 
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