Fish – Page 3 – The Food Wife

Baby Weaning Ideas #2

18th May 201820th May 2018
by thefoodwife

Austin has started trying meat, fish and gluten over the past few weeks. But here are some of the things he has been enjoying over the last fortnight.

Thai-style Aubergine

Ingredients:
1 tsp coconut oil
1/4 aubergine, diced
1/4 courgette, diced
1 small sweet potato, peeled and cut into 1 cm dice
1/2 onion, diced
1/2 garlic clove, finely diced
25g creamed coconut
1 lemongrass, halved and crushed with the back of a knife
3 lime leaves
1 tbsp chopped coriander

Step 1: Heat the coconut oil and add the onion and soften for a few minutes.

Step 2: Add the garlic, aubergine, sweet potato and courgette and stir for a couple of minutes.

Step 3: Add the lime leaves and lemongrass along with the creamed coconut and enough water to just cover the vegetables.

Step 4: Cook for 10-15 minutes on a gentle heat until the vegetables are softened.

Step 5: Remove the lemongrass and lime leaves and add the coriander, then blend to a thick purÃ©e.

Step 6: Divide into portions (this freezes well).

Fish with a creamy sauce

Ingredients:
200g boneless fish cut in to 2 inch pieces (I used fish pie mix from the fresh fish counter in the supermarket which included salmon, pollock and smoked haddock)
1 pint whole milk
6 peppercorns
2 bay leaves
3 tsp slackened cornflour
1 heaped tsp whole grain mustard
1 tbsp finely chopped parsley

Step 1: Place the milk, peppercorns, bay leaves and fish in a pan (I used a frying pan) and bring to a simmer for a few minutes until the fish is cooked.

Step 2: Remove the fish and break into small flakes. Remove the bay leaves and peppercorns and discard.

Step 3: With the milk still on the heat, add the slackened cornflour and use a wooden spoon or a whisk to stir until thickened.

Step 4: Return the flaked fish to the sauce and stir in the mustard and parsley.

Step 5: Divide into portions (I made 8) and this can be frozen.

Serve with pasta, rice or mashed potato.

Lemon and Blueberry Yogurt

Ingredients:
1 tsp lemon curd
4 heaped tsp full fat natural/Greek yogurt
5 blueberries, quartered

Step 1: Combine the three ingredients and serve.

Thai Red Curry Fish Cakes

10th May 20186th June 2018
by thefoodwife

Makes/Serves 2

My husband has to be in the mood for seafood and so I usually eat fish when he is out for the evening, or I choose it in restaurants because I donâ€™t have it nearly enough as I should like to at home.

I persuaded him a few months back to try a Thai flavoured fish and potato cake from a supermarket. He liked it (hurrah!) and so it became a bit of a regular in our weekly meals. The problem is, I would prefer them if they contained more fish, so I decided to have a go at making my own. This is the result; a fish cake that is fragrant and spicy and very satisfying.

Ingredients:
1 large or 2 medium potatoes, peeled and cut into one-inch dice
1 fillet of white fish (approx 70g) (I used Pollock)
12 king prawns (raw or cooked)
2 lime leaves (optional)
2 spring onions, finely sliced
1 tbsp chopped coriander
1/2 – 1 tsp Thai red curry paste (depending on your taste; I used 1 heaped tsp and the result was very spicy)
3 tbsp panko breadcrumbs
1 tbsp sesame seeds

Step 1: Cook the potatoes in salted cold water, bring to the boil and simmer until cooked (a knife should easily pass through). Drain and mash till smooth.

Step 2: Whilst the potatoes are cooking, see to the fish. In a shallow pan put the 2 lime leaves and cold water (about 2cm), enough to cover the fish fillet. Add the fish and bring to a simmer until the fish is cooked (if putting in from cold this will take 3 or 4 mins once simmering).

Step 3: Remove the fish and flake gently with a fork. Set aside to cool.

Step 4: If you are using raw king prawns, add these to the simmering water and cook for a couple of minutes until just cooked. If you are using ready-cooked prawns skip to step 5.

Step 5: Remove and roughly chop half of the prawns and halve the rest. Set aside to cool.

Step 6: Add your Thai red curry paste to the potatoes and mix thoroughly until evenly combined. Leave to cool.

Step 7: Now mix the spiced potatoes, flaked fish, chopped prawns, sliced spring onions and chopped coriander in a bowl.

Step 8: Divide equally in two and shape in to your fish cakes.

Step 9: Mix the panko breadcrumbs and sesame seeds on a plate.

Step 10: Coat the fish cakes all over with the breadcrumb and sesame seed mix.

Step 11: Place in the fridge to chill and firm up until youâ€™re ready to cook them.

Step 12: Cook on a baking sheet in a preheated oven (180c) for 25 minutes. Alternatively these could be fried in a non-stick pan for 3-4 minutes on each side, which would result in a crisper coating, however I was aiming for a fat-free meal.

You could up the fish content more still, and lower the potato accordingly.
This is perfect served with my Asian Noodle Peanut Salad.