These fish cakes are gorgeous … full of colour, flavour and goodness. They’re nutritious, delicious, and a great example of how easy Irish seafood is to prepare. I poach the fish, but you can also pan-fry it, grill it, or turn it into something like these simple fish cakes. SIMPLE!
Irish seafood is incredibly versatile and perfect for everyday cooking. For more recipe inspiration, visit bordbia.ie/seafood.
4 x 175g hake fillets, pin boned, scaled and skin on
2 tbsp rapeseed oil
¼ butternut squash, deseeded and cut into cubes
1 onion, diced
2 cloves garlic, crushed
2cm piece of ginger, peeled and grated
½ red pepper, cored and cut into thin strip
s½ yellow pepper, cored and cut into thin strips
½ green pepper, cored and cut into thin strips
½ red chilli, seeds removed and thinly sliced
2 tsp mild curry powder2 tsp ground turmeric
1 x 400g can chopped tomatoes
1 x 400g tin coconut milk (Thai Gold brand, if possible)
100ml vegetable or fish stock
2 tbsp mango chutney
1 x 400g tin chickpeas, drained and rinsedJuice of
1 limeHandful of baby spinach leaves
Sea salt and freshly ground black pepper
Steamed basmati I rice, to serve
1 tbsp basil, chopped
1 tbsp coriander, chopped
Method
Preheat a large heavy based saucepan with the rapeseed oil over a medium heat
Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.
Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.
Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.
Add in the spinach and nestle between the fish to wilt.
Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.
Chicken stir-fry with coconut milk and noodles is the perfect mid-week meal and on the table in less than half an hour. Find the full recipe here: https://hubs.ly/H0vP72g0
Ingredients For the tart crust – 300g ground almonds 4 tbsp melted coconut 4 tbsp maple syrup Good pinch of sea salt
For the jam – 300g strawberries 1.5 tbsp chia seeds 1 tbsp maple syrup
Fresh Strawberries, washed and sliced, for decoration
Method
Preheat the oven to 180deg celsius. Combine all tart crust ingredients in a bowl, they should resemble fine breadcrumbs but come together into a crumbly dough with a little pressure.
Line a muffin tin with paper cases. I used silicone reusable ones which can easily be purchased online or in a homeware dept, they are better for the environment too. Place a large dessert spoon of the mixture in each case, then use your fingers to push the mixture into the sides of the cases until they stick and resemble a crust. This is a little messy but well worth the effort.Place tartlet cases in the oven for 10-12 mins until they are golden brown.
In the meantime, take 150g strawberries and place in a blender until they are smooth and frothy. Add the chia seeds and maple syrup and blitz for a further two minutes. Place to one side and allow the jam to thicken until you are ready to serve the tartlets. Prepare the remaining strawberries for decoration.
Remove tart crusts from oven and allow to cool fully before prepping to serve. When ready to serve, fill the cases with jam and place strawberry slices on top.
Serve with whipped cream or ice cream and enjoy! x
4 x 175g hake fillets, pin boned, scaled and skin on
2 tbsp rapeseed oil
¼ butternut squash, deseeded and cut into cubes
1 onion, diced
2 cloves garlic, crushed
2cm piece of ginger, peeled and grated
½ red pepper, cored and cut into thin strip
s½ yellow pepper, cored and cut into thin strips
½ green pepper, cored and cut into thin strips
½ red chilli, seeds removed and thinly sliced
2 tsp mild curry powder2 tsp ground turmeric
1 x 400g can chopped tomatoes
1 x 400g tin coconut milk (Thai Gold brand, if possible)
100ml vegetable or fish stock
2 tbsp mango chutney
1 x 400g tin chickpeas, drained and rinsedJuice of
1 limeHandful of baby spinach leaves
Sea salt and freshly ground black pepper
Steamed basmati I rice, to serve
1 tbsp basil, chopped
1 tbsp coriander, chopped
Method
Preheat a large heavy based saucepan with the rapeseed oil over a medium heat
Add the butternut squash, onion, garlic, and ginger to the pan and stir to combine. Add in the sliced peppers, sliced chilli followed by the spices. Mix well to coat the vegetables in the spices, scraping the base of the pan.
Add in the chopped tomatoes, coconut milk, stock, mango chutney, chickpeas and lime juice. Stir to combine, cover with a lid and bring to the boil.
Once the curry has come to the boil, carefully place the hake portions on top and cover with the lid. Reduce the head to a low to medium and slowly poach the hake for 15 minutes, until cooked through.
Add in the spinach and nestle between the fish to wilt.
Season with sea salt and freshly ground black pepper and finish with chopped basil and coriander.
Chicken stir-fry with coconut milk and noodles is the perfect mid-week meal and on the table in less than half an hour. Find the full recipe here: https://hubs.ly/H0vP72g0
Chicken stir-fry with coconut milk and noodles is the perfect mid-week meal and on the table in less than half an hour. Find the full recipe here: https://hubs.ly/H0vP72g0
bordbia Already thinking about your first St Stephen’s Day sandwich 🤔
Turkey, ham, stuffing and even the last spoonful of gravy – there are lots of options to use up your leftovers. Tell us your favourite sandwich fillings below ⬇️
Foodaware 