Here is a recipe from the vault, it is not that old, nearly one year ago I cooked this one, my time has flied, I will be sad if I ever have to leave Terrigal, but alas it may come to an end soon.
I finally had a chance to spend some money on a big three course dinner party at my newly occupied Tower of Terrigal and was stoked when Bec and her beau Daniel came to visit. It is nice finding a friend living close by who has a similar snobbery in food taste. We reacquainted at the most amazing Masterchef kitchen earlier in the year and spent the whole night indulging in expensive wines and divine food.
We made the deal to do it all over again at some stage and while it has taken some time it was worth the wait – such a fun couple to hang out with and now I am one up so the ball is back in the Lady Tupper and her boyfriend’s court to source our next night of culinary delights.
MY MENU FOR THE EVENING WAS:
Maggie beer pates and antipasto with Moscato
Thai fish cakes and pickled cucumbers
Wasabi and Three Cheese Macaroni served with a spicy coleslaw (recipe lovingly provided by the most awesome Rowie Dillon)
Chocolate Couverture brownies and salted caramel sauce with Madagascan Vanilla Bean Ice Cream and liqueurs
And here is the recipe for Thai Fish Cakes and Pickled Cucumbers – it should be noted I wanted these fishcakes as delicious and authentic as possible and even fought down my hatred for coriander so I could include in the recipe – I have halved the coriander and have completely left the coriander leaves out of the pickled cucumber (it was 1 cup if you want to re-add it). I have to thank Taste.com.au for the original recipe – have tweaked it for my own tastes. For anyone curious I used New Zealand Grenadier fish. Enjoy sooooo yummy.
YOU WILL NEED:
800g firm, white-fleshed fish fillets
3 cloves garlic, crushed or chopped finely
3 small birdseye chillies, seeded, finely chopped
1.5 tbs chopped coriander
3 Lebanese cucumbers, halved length-ways
2 shallots, peeled, thinly sliced – could not get any so used spring onions
1/4 cup (60ml) lime juice (about 1 lime)
1 tbs fish sauce
1 tbs brown sugar
2 tbs vegetable oil
Steamed jasmine or long-grain rice and lime wedges, to serve (OPTIONAL)
YOU WILL NEED TO:
1) Process fish in a food processor until a coarse paste forms – NOTE – I do not have a food processor (can you believe it?) so instead I chopped it finely and then bashed the crap out of it with my mortar and pestle – whatever you can do to mulch it up. Transfer to a large bowl. Add garlic, 2 chopped chillies (including the seeds) and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into ‘cakes’.
2) Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots (or spring onions), remaining chili, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves (of which I left out because I loathe the stuff ).
3) Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 3-4 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber and optionally steamed rice and lime wedges if you want it as more of a meal – I served it with only the cucumbers as this was to be a entree snack size as the main was heavy – for the three of us we got three each and I had four left over for the following day – so this made thirteen.