I love this recipe, its really simple and no guilty pleasures, it’s all good. It’s a great way of eating simple fish made tasty. It also looks like fine dining food so it’s a fabulous dish if you’re entertaining and of course for BBQ’s. But BBQ’s are a sore subject at the moment. Loads of recipes, just no sunshine . Have a go and tell me how you get on and post me your pictures of the dish.
250g raw cod fillets cut into chunks (or any white fish or prawns)
3 lime leaves finely chopped
1 tbsp Green curry paste
1 tbsp fish sauce
½ tsp sugar
1 tbsp plain flour (or corn flour)
1 large handful coriander leaves
60g French beans or sugar snap peas cut into
thin slices (julienne)
Place the fish, egg, sugar, fish sauce and red Thai curry paste into the processor and blitz for 10-15 seconds, and turn out into a bowl.
Now add the lime leaves, coriander and flour and mix together.
Finally add the French beans or sugar snaps and mix well and divide into 10 balls.
Now roll into a sausage shape about 3.5 inches long, dab your finger in a little water to be able to work with the mixture and then push onto a sturdy skewer leaving at least 2/3 inches at the end to be able to pick up and handle.
Place on a foiled baking tray and cook at 180º Celsius for 15 to 20 minutes.
When cooked and ready to serve, garnish with fresh limes cut into quarters and a little chopped coriander.
Recipe by Kumud Gandhi, Food writer and broadcaster – Founder of The Cooking Academy – Home of Asian cookery classes – all things healthy and nutritious.