This was soooo tasty and such a good way of using up odds and sods in the fridge. I had a pak choi leftover from last week which just needed a trim and a wash, leftover Thai green curry paste, and odd bits of fish in the freezer which needed using up. I made a sauce from cupboard ingredients and it tasted amazing! 

1) in a blender whizz up your fish (I used 1 cod fillet, 3 basa fillets and 1 small tuna steak, all defrosted) with 2 tbsp green Thai curry paste, 2 dessert spoons of soy sauce, 1 tsp minced ginger and a big handful of chopped spring onion. 
2) once whizzed to a smooth-ish consistency, set aside and put the rice on.

3) put 3/4 cup of rice in a pan on the hob. Add 1/4 cup of water and a tin of coconut milk. Bring to the boil and simmer with a lid on for 10 mins.

4) whilst the rice is cooking, form small patties with the fish mix and fry in some oil on the hob.

5) put the pak choi in boiling water on the hob and cook for 5 min.

6) to make the sauce mix 2 dessert spoons of soy sauce, 2 level tsp of peanut butter, 1/2 tsp minced ginger, shake of chilli flakes and sesame seeds. Stir and spoon on top of the fishcakes.

I’ve got leftovers for lunch tomorrow and I’m very excited!

  

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