Thai Fish Cakes - From Moosewood Lowfat Favorites

[SusanT]

I made this for dinner tonight and DH raved. Though I'd share it.

Thai Fish Cakes

1/2 lb skinless white fish, such as scrod
3 tbsp minced onioins
1 egg white
1 tsp Thai Curry paste
1/4 tsp salt
2 tsp cornstarch, plus some for dusting hands
2 tbsp minced green beans (about 4 beans)
2 tbsp minced rec bell pepper

Combine the raw fish, onions, egg white, curry paste, salt and cornstarch in the bowl of a food processor and blend until well mixed but not totally smooth. Stir in the green beens and bell pepper.

Dust your hands with a little cornstarch to prevent sticking and form the mixture into eight patties. Lightly spray or oil a non-stick skillett and saute the cakes in two batches on medium heat for about 4 minutes on each side, until golden and cooked through.

I added a little shrimp along with the fish and served the fish cakes with soba noodles in a spicy peanut sauce. I also popped these in the freezer for a couple of minutes to firm the cakes before cooking them.

[browneye]

Wow, Susan,
thanks for the review. I have that cookbook, but must admit I've only made one or two recipes out of it.
I'll have to try those. They sound like something my family would really like.

I'm curious about the peanut sauce- did you purchase that or make it? If you made it, would you describe how?
Thanks..

[SusanT]

The peanut sauce is from Jump Up and Kiss Me a book of spicy vegetarian food. It's a great recipe, but probably not teriffically light. The sauce does go over a 1/2 lb of noodles so it's not particularly heavy. Below is the recipe:

Chilled Soba Noodles in Spicy Peanut Sauce

1/2 cup creamy peanut butter (I used Smuckers natural)
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp red chile garlic paste (I used red pepper flakes and a clove of garlic instead)
1 round tablespoon minced gingeroot
4 tablespoons sesame oil (I used 4 tsp)
1/2 coconut milk or water or a combination of the two
8 oz soba noodles (buckwheat pasta) or other Asian noodles, cooked and chilled
6 scallions, thinly sliced
1 tsp lightly toasted seasame seeds (I omitted this)

Combine peanut butter, soy sauce, vinegar, garlic paste, gingeroot, sesame oil, and red child garlic paste. Add the coconut milk and mix well. Pour sauce over noodles and toss. Garnish with scallions and sesame seeds.

P.S. I higly recommend this cookbook. Even non-vegetarians love these recipes!

[beacooker]

Am I the only one who thinks about the Bass-O-Matic from Saturday Night Live whenever they see a recipe calling for putting fish in a food processor?

However, those fish cakes do sound really good, I have been eyeing them in my Moosewood cookbook for a while. Maybe I will overcome by Bass-o-matic aversion and try them.

[SusanT]

Yummm... That's good bass!

[JJ40]

beacooker, you make me laugh! When I read your post, I instantly pictured Dan Akroyd shoving a fish into the
Bass-o-matic!!

[Wendy w]

I am also old enough to remember the bass-o-matic:eek: .

Susan,

I have this cookbook too. In fact, it is my favorite Moosewood cookbook. I have overlooked this recipe because of the curry paste. I had an unfortunate experience a few years ago with curry smelling up the house for 2 weeks. Because of this, roomie and I made an agreement that I never play with curry at home. Did your house smell of it afterwards?

[SusanT]

The paste doesn't have a strong curry smell or taste. It seems to add more heat than flavor.

Next time, I think I'll try making the Thai Curry Paste receipe from Moosewood. (in the same book)

[Wendy w]

Thanks Susan! I may have to try these after all!

[kwormann]

Ohhhh that sounds good! I am really into Asian right now!