Check out these easy-to-make and oh so delicious Thai fishcakes with a tomato sauce and creamy tarragon salmon which is sure to warm you up this winter.
Baked Thai Fishcakes
Prep time: 10 minutes, plus 20 minutes’ chilling
Cooking time: 45 minutes
Calories: 163
Sat fat: 1g
For the fishcakes
- 200g white fish
- 150g raw prawns
- 2tbsp fresh coriander, chopped
- 1 heaped tsp Thai red curry paste
- 1tsp fish sauce
- Juice 1/2 lime
- 50g green beans, finely sliced
- 1tbsp olive oil
- 1 red onion,finely diced
- 4 cloves garlic, crushed
- 1tbsp fresh ginger, peeled and chopped
- 1 lemongrass stalk, bruised
- 1tbsp red Thai curry paste
- 1tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 4 kaffir lime leaves
- 300ml vegetable stock
- 1tsp palm (or granulated) sugar
- 1-2tbsp fish sauce
- Juice 1 lime
- Fresh coriander
METHOD:
Creamy tarragon salmon
Prep time: 5 minutes
Cooking time: 25 minutes
Calories: 331
Sat fat: 5g
- 1tbsp olive oil
- 4 salmon fillets, skin removed
- 1 onion, sliced
- 2 cloves garlic, crushed
- 100ml white wine
- 400ml vegetable stock
- 80g sun-dried tomatoes, roughly chopped
- 1 heaped tbsp crème fraiche
- 2 handfuls baby spinach, wilted
- Small handful fresh tarragon, leaves picked
- Juice 1 lemon
METHOD:
Compiled by: Kirsty Spence
Photography: Mowie Kay Prop
Styling: Katie de Toney
Food styling: Maud Eden
Stockist: Spar (Spar.co.uk)
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