Seafood to savour
THAI FISH CAKES WITH SWEET CHILLI SAUCE
INGREDIENTS
Serves: 4
1 pack Simply Better Fresh Organic Irish Salmon Darnes
1 pack Simply Better Chilli & Herb Black Tiger Prawns
2 tbsp Simply Better Phad Thai Wok Sauce
1 tbsp Simply Better Thai Red Curry Paste
1 Simply Better Irish Corn Fed Egg White
1 tsp Simply Better Thai Palm Sugar
3 tbsp chopped fresh coriander
2 spring onions, thinly sliced
2 tbsp Simply Better Irish Cold Pressed Rapeseed Oil
To serve
Simply Better Organic Jasmine Rice, steamed
Simply Better Soy, Ginger & Chilli Asian Style Greens
Simply Better Irish Made Sweet Chilli Sauce
METHOD
1. Using a sharp knife remove the skin from the salmon and roughly chop. Place in a food processor with the prawns, reserving the rounds of flavoured butter. Next add the Phad Thai wok sauce, curry paste, egg white and sugar. Whizz until you have a smooth, mousse-like paste.
2. Put the fish mixture into a bowl and stir in the coriander and spring onions. Lightly wet your hands and form the mixture into 12 patties. If time allows, put them in the fridge for 30 minutes to firm up. These can be covered and chilled for up to 24 hours or you can freeze them and defrost before cooking at a later stage.
3. To cook the fish cakes, heat a large non-stick frying pan over a medium heat. Add half of the oil and cook half of the fish cakes for 2-3 minutes until golden, then turn over, add one of the reserved butter rounds and cook for another 2-3 minutes until cooked through. Repeat with the rest of the ingredients.
4. Serve the Thai fish cakes with steamed rice, Asian style greens and sweet chilli sauce.
SALMON PARCELS WITH ASIAN-STYLE GREENS
INGREDIENTS
Serves: 2
1 pack Simply Better Soy, Ginger & Chilli Asian Style Greens
Simply Better Oriel Sea Salt & Freshly Ground Black Pepper
1 pack Simply Better Fresh Organic Irish Salmon Darnes, skinned
1 pack Simply Better Irish Organic
Shiitake and White Beech Mushrooms
2 tbsp Simply Better Italian Extra Virgin Olive Oil
Simply Better Irish Chilli & Garlic Potatoes, to serve
METHOD
1. Preheat the oven to 200°C (400°F/ Gas Mark 6). Divide the Asian style greens between 2 large sheets of parchment paper, piling them into the middle, then season. Top with salmon, scatter over the mushrooms and season again. Sprinkle the pine nuts on top and drizzle over the olive oil, then fold up and seal the parcels.
2. Put the parcels on a baking tray and bake for 15 minutes until the salmon and vegetables are tender. Open up the parcels on plates and drizzle the dressing on top, then add the chilli & garlic potatoes alongside to serve.
NEVEN’S TIP
The parcels will keep in the fridge overnight if you want to make them up the night before so that they are ready to pop in the oven the next day.