African Beauties and two-for-one Thai fish cakes

There is nothing like a bit of politically incorrect shellfish packaging to brighten up the day. I got some seriously funny looks taking the picture below, but I really feel that I need to share this with you.

Bizarrely enough, nobody else at work finds this funny. What is wrong with them? I especially like the fact that the lady in question isn’t really that hot. Diesel just said that he found the whole thing confusing.

‘What is the point of it? What next? A big cock on the side of your milk carton?’

I imagine that the intention is that more people will buy these prawns because they have boobs on the front of the box, but I’m pretty certain that isn’t why we buy them. Maybe the marketing director just likes boobs. These are the real African beauties, and very beautiful they are indeed. 

Thankfully I didn’t have the pleasure of shelling them. Instead I spent a few hours making Thai crab cakes (280) for a big function we have on Saturday. Honestly, the last thing in the world I fancy after making that many crab cakes, is crab cakes. But it did remind me of some delicious fish cakes I made not too long ago that I would like to share with you. The best thing about this recipe is the potato skins that you have to eat with cheese, or prawns with garlic mayonnaise, or sour cream and chive or whatever while you wait for the fish cakes to cook. Also, as they’re not covered in breadcrumbs or fried they aren’t really bad for you in any way, which kind of means you can smash as many as you like (not really, that is not valid dietary advice). You can of course use whatever fish you like (the sustainable type, obviously) and white crab meat works really well. Of course, feel free to add more chilli if you like them hot, but for goodness sake keep tasting them as you go to avoid rendering them inedible. That is one thing that lots and lots of chefs don’t do, and even more home cooks don’t do that they really should. If you watch any good chef cook anything they’re constantly tasting things and adjusting seasoning, even if it means a mouthful or raw pork here and there. I’m not suggesting you should eat raw pork, and under no circumstances raw chicken, but where you can, keep tasting. It will avoid disaster!

Two for one Thai fish cakes

4 baking potatoes

2/3 large fish fillets (Pollock and Salmon work well)

A packet of cooked king prawns (cut up, not too finely)

Thai curry paste (red or green, at least a tablespoon)

Fish sauce (good splash)

2 cloves of garlic (crushed)

1 chilli (finely chopped)

Sweet chilli sauce (a glug, to taste)

Bunch of spring onions (chopped)

Packet of fresh coriander (chopped. Not too fine, coriander doesn’t like it)

Salt and pepper

White wine (a splash to poach the fish in)

1 lime (1/2 sliced to poach the fish and the juice of the other half to go into the fish cakes)

Prick your potatoes all over and put in the oven (180/gas 5) for about 1 ½ hours or until tender and fluffy in the middle and crispy on the outside. While the potatoes are in the oven, wrap in a baking paper parcel the fish with half the lime sliced, a bit of coriander, salt and pepper and a splash of wine. Wrap this in foil, and put in the oven for about 10 minutes, or until the fish is just cooked (only just!). Depending on how thick your fillets are, it may take more or less time. Just keep checking until you’re happy.

Once the fish is cooked, flake into a bowl, scoop out the potato into the bowl, and add everything else to the same bowl. Mix together (get your hands in, it feels lovely. Maybe that's just me) until combined, but try not to mush the fish flakes up too much. Taste, adjust the seasoning until you’re happy and then roll into balls. I like big balls (grow up), about the size of an apple. Then put your balls onto a non stick baking tray/oiled baking paper on a baking tray. Drizzle with olive oil and put back into the oven for 25 minutes or until starting to go crispy on the outside. Serve with a really simple salad and a bottle of chilled white wine - delicious.

As I said, my favourite thing about doing them this way is that you get to eat the skins as a little pre dinner nibble/starter. Once they have been scooped out, cut the halves in half again, drizzle with olive oil and a good pinch of sea salt and put back in the oven to crisp up for about 5 – 10 minutes. Once out the oven, just fill with whatever you fancy. The last time I did them I saved some of the prawns from the fishcakes and mixed them with some fresh garlic mayo and then filled the skins with this. Two courses for the price of one. You can’t say fairer than that.