First, let me begin by saying Happy New Year to all of you reading this and have a wonderful 2018. It’s been a superb 2017 for this website and we are generally stunned to see the numbers of people coming to visit our page. We promise, there’s much more to come!
As it’s January, and the excesses of Christmas have left their mark on the scales, I have decided to whip out Joe Wicks’ book Lean in 15 ‘the shape plan’. This time last year Joe’s recipes and fitness regime helped me shed an incredible 3 stone. The best part of it all was actually making simple meals that still tasted superb, it’s little wonder that the Lean in 15 series ended up being the fastest selling cookbook ever.
So this week’s plan is to get back on the fitness trail and showcase recipes from the book’s by way of review beginning with Tasty Thai Fishcakes. Walking into Tesco on New Year’s Day was not a pleasant experience. The shelves were virtually empty and we were in desperate need of specific ingredients. In the end we came away with about three quarters of the list which in the end dictated the order of the meals for the week.
The recipe begins with placing everything into a blender or food processor. I chose the blender option given that my food processor is a thing of the past. Coriander, spring onion, lemongrass, egg, fish sauce, desiccated coconut and chilli go into the blender along with the fish. Joe recommends cod but due to availability I had to opt for basa fillets – a fish that no one really talks about.
Blitzing the mixture was a real pain due to the lack of liquid in the blender. I added a splash of water just to get it going a bit which eventually worked. The result ended up looking like a green paste which you then mould into small patty’s. Be sure to use wet hands to make the job a lot easier.
I was freestyling the recipe a little by using vegetable oil instead of coconut oil to fry the fishcakes. Furthermore, I wasn’t using cucumber to garnish but instead opted for rocket leaves simply dressed in a little soy sauce and white wine vinegar. The cakes at this point fry either side for 3-4 minutes or until slightly golden brown and cooked through. Easy enough.
Onto a plate goes the dressed rocket followed by a scattering of chopped salted peanuts – giving off a bit of a pad thai vibe. On top of that go the fishcakes and a squeeze of lime, that’s it! Done in under 20 minutes. The portion size is quite a substantial one making three fishcakes per person with a good helping of greens, also the plate looked attractive – I couldn’t wait to dive in.
This is a decent meal with a lot of flavour. I would recommend a good squeeze of lime juice on the fishcakes while they cook and also at the finish, to bring out the flavour, but this could be mainly due to me using a bland fish like basa. I would 100% opt for cod or another firm fleshed white fish in the future. Feel free to use a blend of 1 tbsp soy sauce to 1 tbsp white wine vinegar as this makes an amazing salad dressing.