 Tuesday March 21, 1995
Fish Cake
Today the food situation will become a bit fishy. I mean fishy as in
'having to do with fish'. This is something that my better half told me he
had never even heard before. Not the fishy part - he has done fishy
things in his time, but that you can actually grind fish like you grind
beef to make BigMacs (not that he think that there is very much beef in).
And yes, we do this in Thailand, we grind fish.
And this is how the cooking will start today: we get some ground fish from
the Thai or Chinese market. OK this is not really how the cooking starts, but
it's something that we have to do before we can heat up the stove.
We mix one pound of this ground fish with a table spoon of red curry paste.
Then we need some seven or eight fresh greens been and a bit of fresh basil.
Chop them very fine (careful with the fingers and the sharp knife - we don't
want to have any blood in there - that would be a different recipe - we
might do this another time) and add it to the fish and mix it well.
Now we need a pot with enough oil in it so that we can deep fry. While the
oil heats up we take portions of the fish, about the amount of a table spoon
full, and form them into little patties.
If you have kids and want to teach them the real fun of cooking let them
help with it. They probably have as much fun with that as my better half.
Now the oil is hot and we give the patties into it and fry them until they
assume a nice brown color. Take them out and place on some paper towel that
soaks up any excess oil still clinging to the patties. The oil also seems to
like fish cake - just as I do.
I like to serve fish cake with some sweet and sour sauce (that you hopefully
also got from the Thai market when you bought the fish), to which I add some
small cut cucumber and crushed peanuts.
So, this is for the taste buds. The rest of the body also wants something and
we give him carbo-hydrates in form of brown rice.
That's it - bon appetite.
Back to the Index
|