Feed 4 for under $20! One pot, one pan!

(Makes 20)   

Prep time: 15 mins   

Cook time: 15 mins   

Ingredients: 
500 G Basa Fish (Frozen Fish Fillets Basa)   
4 tbsp red curry paste ( Exotic Food Asian Red Curry Paste)   
1 egg ¼ cup corn flour   
8 green beans (chopped into ½ cm pieces) (Supermarket own green beans)   
1.5 tbsp fish sauce or soy sauce   
1.5 tbsp lime or lemon juice   
½ cup chopped coriander stems (save the leaves)   
2 cups grated Cucumber (leave it in the bowl so the juices come out)   
4 tbsp Sweet Chilli Sauce Hot Cooking Oil   
*Cooked rice for 4 people   

  

Method:   
Make sure the fish is well defrosted. Leaving it overnight in the fridge is best. It needs to be soft enough to work with.   
In a bowl, combine the fish, curry paste, fish or soy sauce, coriander stems, lemon or lime juice and the egg. If you have a food processor, use that that to blend everything up. If not, get in there with a fork or a potato masher and get it as fine a paste as you can.   
Add the corn flour and chopped green beans to mix and combine well.   
Heat the oil, in a pan, over a medium heat. 4-5 tbsp should be fine depending on the pan you use.   
Take a tablespoon of the mix and lay it down on the oil. Fashion the fish cakes into 1.5-inch discs that are about 1 cm high.   
Fry the fish cakes in the oil till then turn golden brown on each side. When finished, place them on paper towels to cool. Repeat till all the fish is cooked.   
Drain the water from the grated cucumber. Combine with the Sweet Chilli sauce and chopped coriander leaves. Set aside.   
Bowl up your rice, load up with fish cakes, drizzle with sauce, and you’re ready to smash it.

 

LISTEN ABOVE 

Feed 4 for under $20! One pot, one pan!
(Makes 20) &nbsp;&nbsp;
Prep time: 15 mins &nbsp;&nbsp;
Cook time: 15 mins &nbsp;&nbsp;
Ingredients:&nbsp;
<ul>
<li>500 G Basa Fish (Frozen Fish Fillets Basa) &nbsp;&nbsp;</li>
<li>4 tbsp red curry paste ( Exotic Food Asian Red Curry Paste) &nbsp;&nbsp;</li>
<li>1 egg ¼ cup corn flour &nbsp;&nbsp;</li>
<li>8 green beans (chopped into ½ cm pieces) (Supermarket own green beans) &nbsp;&nbsp;</li>
<li>1.5 tbsp fish sauce or soy sauce &nbsp;&nbsp;</li>
<li>1.5 tbsp lime or lemon juice &nbsp;&nbsp;</li>
<li>½ cup chopped coriander stems (save the leaves) &nbsp;&nbsp;</li>
<li>2 cups grated Cucumber (leave it in the bowl so the juices come out) &nbsp;&nbsp;</li>
<li>4 tbsp Sweet Chilli Sauce Hot Cooking Oil &nbsp;&nbsp;</li>
<li>*Cooked rice for 4 people &nbsp;&nbsp;</li>
</ul>
&nbsp;&nbsp;
Method: &nbsp;&nbsp;
<ol>
<li>Make sure the fish is well defrosted. Leaving it overnight in the fridge is best. It needs to be soft enough to work with. &nbsp;&nbsp;</li>
<li>In a bowl, combine the fish, curry paste, fish or soy sauce, coriander stems, lemon or lime juice and the egg. If you have a food processor, use that that to blend everything up. If not, get in there with a fork or a potato masher and get it as fine a paste as you can. &nbsp;&nbsp;</li>
<li>Add the corn flour and chopped green beans to mix and combine well. &nbsp;&nbsp;</li>
<li>Heat the oil, in a pan, over a medium heat. 4-5 tbsp should be fine depending on the pan you use. &nbsp;&nbsp;</li>
<li>Take a tablespoon of the mix and lay it down on the oil. Fashion the fish cakes into 1.5-inch discs that are about 1 cm high. &nbsp;&nbsp;</li>
<li>Fry the fish cakes in the oil till then turn golden brown on each side. When finished, place them on paper towels to cool. Repeat till all the fish is cooked. &nbsp;&nbsp;</li>
<li>Drain the water from the grated cucumber. Combine with the Sweet Chilli sauce and chopped coriander leaves. Set aside. &nbsp;&nbsp;</li>
<li>Bowl up your rice, load up with fish cakes, drizzle with sauce, and you’re ready to smash it.</li>
</ol>
&nbsp;
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Ganesh Raj: Humble Yum Yum Fish Cakes

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/231610a9-0826-4fda-bfd3-b2df016ea5ae/transcript