Thai Fish Bites

I just got a new little microwave baking pan.  In the decades that microwaves have been around, I just can't believe it took so long to make something that works.  The brand is Waveware, I found it on QVC and it works like a charm.  I'm anxious to start experimenting with it for quick dinners on busy days.

I'll list this recipe as found in the booklet that came along with it, but you could absolutely pan-fry these babies.  I served it with the Thai Noodles on the previous post.

THAI FISH BITES (Serves 4-6)

4 oz (110g) cooked potatoes
1 lb (450g) cod fillet, skinned and roughly chopped
1 1/2 Tbsp Thai Red Curry Paste
1 egg
1 lime rind, very finely sliced
1 Tbsp fresh coriander, chopped, or 1 tsp ground
4 chives, chopped
1 Tbsp AP flour
1 Tbsp olive oil

For the Sweet Chili Dip
4 Tbsp soy sauce
juice of 1 lime
1 Red chili, de-seeded and sliced thinly
pinch of sugar

Place the cod, cooked potatoes, curry paste, egg, and lime rind in a food processor and blend until smooth (you could use a fork and mash to a rougher paste).  Stir in the coriander and scallions

To make the cakes, take a small handful of fish mixture and shape it into a ball, then flatten it slightly at the top and bottom.  Continue making them until you have 10-12 cakes.  Refrigerate for about 20 minutes before cooking.

To make the dipping sauce:  Place all the ingredients in a bowl and leave to infuse.  Add a little more sugar to sweeten if you like (alternatively you could just buy a sweet chili sauce, bottled, found in the Asian section of your grocery store).

To cook the fish cakes, preheat the crisping dish (for a 1000 watt oven, 50 seconds).  Place 4-6 cakes on the dish at a time.  Cook for 3 minutes.  Turn and cook for another 1 1/2 minutes.