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;)
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
- 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!)
- Fry onion until translucent (~10 mins) – add garlic and fish chopped into small chunks (WITHOUT skin) and fry for an extra 1-2 mins.
- 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!
- 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:)