FISH CAKES
Serves 4
500g potatoes, peeled and chopped
250g fresh peas
600g frozen fish portions
3-4 spring onions, finely chopped
a few sprigs of dill, chopped
salt and pepper
60ml flour
1 egg
olive oil for frying
Boil the potatoes until tender.
Add the peas to the saucepan and cook until tender.
Drain both and mash. Cook the fish fillets in water until soft. Drain and flake with a fork.
Add to potato mixture. Stir in the spring onions, dill and seasoning. Add flour and mix well. Stir in the egg.
Shape into 8 patties, place on a board and refrigerate for a few hours.
Heat a little olive oil in a frying pan and fry the fish cakes until golden brown on both sides. Drain on paper towel and serve.
FISH WITH MANGO SALSA
Serves 4
600g frozen fish fillets, defrosted
80ml seasoned flour
30g butter
30ml oil
1 mango, peeled and diced
half a cucumber, seeded and diced
half a red onion, finely diced
30ml lime juice
45ml chopped parsley
salt and pepper
Dip fish fillets into seasoned flour.
Heat the butter and oil in a frying pan and fry the fish until golden brown on both sides.
Ensure fish is cooked through.
Drain on paper towel.
Combine mango, cucumber and red onion and mix well.
Add lime juice, parsley and seasoning.
Serve fish fillets with mango salsa.
ITALIAN-STYLE FISH
Serves 4
600g frozen fish portions, defrosted
80ml seasoned flour
30g butter
30ml oil
250g cherry tomatoes, halved
100g black olives, pitted
salt and pepper
25ml olive oil
25g pine nuts, toasted
a handful of fresh basil
Lightly coat the fish portions in the seasoned flour. Heat the butter and oil in a frying pan and fry the fish until golden on both sides, but not cooked through.
Put the tomatoes and olives in an ovenproof dish. Season with salt and pepper and drizzle with olive oil.
Add the fish portions and bake at 180°C for 10-12 minutes until fish is tender.
Remove from oven, sprinkle with pine nuts and basil, and serve immediately.
FISH LAKSA
Serves 4
125g egg noodles
400g can of coconut milk
80g laksa paste
500ml chicken stock
600g frozen fish fillets, defrosted
50ml lime juice
15-20ml fish sauce
125ml chopped coriander
Put egg noodles in a bowl and cover with boiling water.
Set aside for 10-15 minutes until noodles are soft.
Put coconut milk and laksa paste in a saucepan and heat, stirring, until mixture boils.
Add stock and simmer for 5 minutes. Cut fish into 2cm cubes and add to saucepan.
Simmer gently for 3-5 minutes until fish is cooked. Drain noodles and add to pan.
Stir in lime juice, fish sauce and coriander. Serve immediately.
Laksa paste can be bought from some supermarkets or from oriental shops. - Saturday Star
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The Star