Sometimes you have something to eat and you think no I really don't fancy this and true it looks a bit well as if you had been eating it from the backseat of a car and the driver had suddenly had to slam their brakes on and then splat all over it goes ! ha ha But I have to say I really loved this. It was so fresh tasting and the crunchy salad went down a treat with the soft textured hash !
The recipe.
Right you need about,
100 grams of Cod. I steamed mine and then let it drain well.
100 grams of cooked sweet potato. I baked mine in the oven and then when cool scooped the amount of cooked sweet potato out I required.
OK in a mixing bowl mash the cooked Cod and Sweet potato together. Next add about half a finely sliced spring onion and about a tbsp of finely chopped coriander.
Now add the juice of half a lemon and 1 tsp and a bit (ha ha) of a decent Thai curry paste. (Yes I know its a cheat but this is the real world and not my pretentious foodie heaven world of normal lol)
combine all the ingredients well.
OK your ready to cook the mix. In a pan melt about a tsp of coconut oil. I don't mind Coconut oil but I love olive oil and from what I have read their isn't much difference in the goodness so I tend to stick to the Olive Oil for most things unless its something like a curry or as in this case a Thai influenced dish !
I try and shape my squeak into a cake shape and then plop it into my pan as everything is pretty much already cooked all your really doing is reheating the dish and for want of a more appetising word all your trying to do is scrap a few brownie burntie bits of the pan to add a bit more flavour ! after all as they say colour is flavour ! However as we are trying to reduce the calories in this you are not going to get much caramelisation as we have drastically reduced the amount of oil we would normally use.
OK while you are burning I mean cooking your squeak knock up your salad. I used,
A handful of beansprouts.
A handful of already prepared crunchy coleslaw mix.
A handful of ripped coriander.
1 roughly sliced spring onion.
half a slice of a pineapple ring which I had just finely sliced.
Combine these together in a bowl and then squeeze some more lemon or lime juice into the salad to give it some zing !!
The Thai cream was my old favourite of a tbsp of reduced fat Creme fraiche, more lemon juice and another tsp of the Thai paste. Just mix it all together and its done.
That's it Chef you just need to plate up your creation now ! Its another simple quick dish and it came out at about 300 calories again and as I said it made a super lunch time feed. The fragrant Thai flavours added to the lemon and pineapple that was running through the salad was a total joy ! I hope you try it.......enjoy !
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