THAI FISH CAKES AND LARB GA

We made Thai Fish Cakes and Larb Gai today.

Don't Forget to Vote for Ahuroa on the Parmco website - and kids if you make this at home before Friday 7th you can take a photo of it and enter into the prize draw too!

The Thai Fish Cakes were really easy - and really yummy!

LOOKING GOOD - READY TO COOK

READY TO EAT - YUM YUM

Jon-Joseph wonders if the thai fish cakes are anything like Krabby patties that Mr Krabs uses in his Krusty Krab restaurant.  Maybe we have found the secret formula.

While these were cooking, some of the older students got the ingredients ready for Larb Gai - Deakin thought he would try the chilli seed - watch out Deakin!! they're hot!

The Larb Gai was also really easy to make.

    

We think our dishes look as good as they tasted!

And ....

its easy to make at home too!

THAI FISH CAKES    

THAI FISH CAKE INGREDIENTS:

2 shallots - finely chopped

2 spring onions - finely sliced

500g fresh white fish

1-3 tbsp red curry paste - to taste

1 tsp salt

2 tsp lime juice

1 egg white

Handful fresh coriander

12 stalks lemongrass/or sugar cane (optional)

SALAD INGREDIENTS - Optional:

NB. Making the salad is optional for this week’s challenge, but we thought you might just like to know how!

1/2 cucumber

1/2 cup mung beans 1/2 carrot - sliced thinly 1 chilli

1 shallot

DRESSING INGREDIENTS - Optional:

NB. Making the dressing is optional for this week’s challenge, but we thought you might just like to know how!

1 tbsp fish sauce

Juice of half a lime

1/2 tsp white wine vinegar 20g palm sugar - grated 

THAI FISH CAKES METHOD:
1. Place fish, shallots, spring onions and coriander into a blender and blitz until smooth
2. Add curry paste, salt and lime and blend together
3. Add egg white and continue to mix until paste is thick
4. Divide into golf ball size portions and shape into a small pattie or alternatively shape the mix around lemongrass stalks
5. Shallow fry until golden on each side. Around 4 minutes each side, depending on size.
SALAD METHOD:
Simply combine together, cover and leave unil ready to serve
DRESSING METHOD:
Place ingredients into a jar and shake to combine Drizzle over salad and combine
SERVING SUGGESTIONS:
I like to place the fish cakes into a white dessert bowl then place a small handful of the salad on top. Alternately, gently press the mix around a lemongrass stalk and shallow fry. Serve it next to a small bowl of the salad.

Larb Gai    

INGREDIENTS:
2 tbsp rice
300g chicken mince
Up to 1⁄2 cup water
Black pepper to taste
1⁄2 red onion - fine diced
1 cup mint - sliced
1 cup coriander- stalks are great too, finely sliced
1-2 tsp dried chillies (to taste)
4 kaffir lime leaves-finely sliced
2 tbsp fish sauce
Juice 1 lemon
Juice of 1/2 lime
TIP: First, prepare your ingredients. Then, ‘cook along’ with Brett by watching the recipe video. He’ll demonstrate how to cook the dish and share his best tips along the way.

METHOD:
1. Heat a small pan on a med/low heat. Add the rice and toast it until golden. Remove to cool. Place into your mortar and grind into a fine powder. Set aside
2. Place the chicken into a cold fry pan and add the water, season with black pepper. Place onto a low heat and cook slowly breaking up any lumps
3. As soon as the chicken is cooked through about 7 minutes, remove from heat and add remaining ingredients, including a tbsp. of the toasted, ground rice

4. Check seasoning and serve with lettuce