Cook With Us #23 - Fish Croquettes
Another week and it certainly was a better one, as the friend I told you about last week is proving to be a real trooper - still in ICU but her vitals are improving slowly each day - a total turnaround from the doctors' prognosis, so a huge thank you to everyone for your good wishes :)
So this week sees the start of the exciting @docsmith Handcrafted Knife Contest run by the fabulous Cook With Us team of @chefsteve, @offoodandart and @pandamama; with Hors d’oeuvre, Canapé or Bite-sized Appetizers on the menu.
Thank you @docsmith for this generous donation:)
I've made one of our favourite appetizers - Fish Croquettes - served with a gingery sweet Chili Sauce, always the first to disappear off the tables. These can be prepared in advance and fried at the last minute if you're not fond of re-heating in the microwave. I prefer having them cold - somehow the fish flavour comes through stronger.
Any white fish can be used - I used deep water Hake and smoked Haddock to give a slightly smokey flavour, finely diced Spring Onions, Potato mash, Lemon Rind, Grated fresh Ginger root, rolled Oats and an Egg to bind. Small bite size fish balls are formed and dipped into Sesame Seed before frying in hot Canola & Olive Oil. Pretzel sticks were inserted to make fun Lollipops - tell your guests the sticks are edible :)
Served with a gingery Sweet Chili Sauce this a sure winner at any party.
INGREDIENTS
Sweet Chili Sauce
- 1/2 cup Rice Vinegar
- 1/2 cup Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Sherry or Port
- 2 teaspoons Ginger Root - grated
- 2 Garlic Cloves - finely diced
- Red Chillies - diced - approx 1 tablespoon
- 1 tablespoon Cornflour
- 2 tablespoons Cucumber - finely diced
- 1 tablespoon Spring Onions - finely diced
Place all ingredients except the last three into a pot and bring to boil.
Simmer till liquid has been reduced by half.
Mix Cornflour to a paste with a little water & add to sauce to thicken.
Can be bottled in sterilised jar at this stage.
Stir in Cucumber & Spring Onions just before serving.
Fish Croquettes
- 300 gram White Fish - cook in lemon juice & water, drain & flake
- 200 gram smoked Haddock - cook in milk, drain & flake
- 1 large Potato - cook & mash
- 2 Spring Onions - finely diced
- 1 teaspoon grated Lemon Zest
- 1 teaspoon grated fresh Ginger Root
- 1/2 cup rolled Oats
- 1/2 teaspoon Coriander Powder
- Cayenne Pepper to taste
- Salt & Pepper
- 3/4 cup Sesame Seeds
- Pretzel sticks
Mix all ingredients together & form into small round bite sized balls.
Dip into Sesame Seeds to coat completely.
Fry in Canola & Olive Oil blend till golden brown, drain on paper towel.
Stick a Pretzel Stick in to make fun Lollipops.
Serve with Sweet Chili Sauce.
Filled with aromatic flavours
Hubby having a quick bite & a dip
And as always a quick look for all the busy bodies:
Thank you for stopping by
Comments, upvotes & resteems all much appreciated :)
Copyright @lizelle - All Rights Reserved
FOR TSE: I love croquettes of all kinds. I haven't made them in years though. These with an oriental twist are sooo calling my name. It looks like a lot of prep, TBH, but I may just have to try it anyway.
You do such a good job, always. I'm starting to fret that I'm not adventurous enough any more. Although I did do an African Chicken Stew recipe for last week-end -- with shredded chicken, tomatoes, sweet potatoes and peanut butter of all things -- and a bunch of Indian spices.
I messed around with it. (Naturally) Adding coconut, cinnamon, turmeric. The Weasel declared it delicious ... and I mean with genuine enthusiasm. That's rare for him -- but I have to admit this was good!! (There's still another meal in left-overs in the refrigerator.)
I know those ingredients sound odd to a Western palate .. but sometimes you just have to take a deep breath and go for it. We both love exotic food, so I want to try some things from the Middle East and some Caribbean dishes. I just wish I knew what they were supposed to taste like so I'd know if I've hit the target.
That sounds interesting indeed, I still have to try adding peanut butter to dishes, you are adventurous indeed, really need to get @catweasel to take pics when you try out exotic dishes like that and show it to us! So it was hot & spicy then?
Those croquettes really was not a lot of work, and the chili sauce can be made in advance, perhaps double up and keep in refrigerator. We have quite a variety of ready-made ones in our stores, some very good actually.
Re the croquettes, I often use the same recipe even for canned fish like tuna if I'm in a hurry, it makes great croquettes. Nice served with creamy potato mash and a salad.
Hope to see an @enchantedspirit food post soon :)
Thank you for sharing this and for your kind comments!
FOR TSE:
You assume it lasts long enough for that! (Actually, I'm not that great on presentation. The Weasel doesn't care. He just wants to get at it!!)
It was very nice and spicy. Not especially hot. In fact, I may double the cayenne I put in it next time. The sugar from the coconut toned it way down. I'm not sure what it takes to get it back hot again -- short of leaving the coconut out.
They serve honey with a fried bread (soft squares and hollow inside) called sopapillas here with Mexican food. The honey is especially good at cooling the "hot" from the peppers and chilis. (As I understand it, the "hot" is carried in the oils of the chilis -- which is why liquid won't wash it away. Something sweet though makes a big difference. Probably something to do with the tongue's taste receptors.)
Haha the picture you're painting is of The Weasel hovering over the pots and devouring it as it comes off the boil...my hubby sometimes is like that... stealing little bits and getting into trouble ;)
As for hot foods, people think drinking water will cool the tongue down but of course it just makes it worse, interesting about the sopapillas, it sounds quite delicious as well, will look to granny google for a recipe, I'm curious now!
FOR TSE:
So ... you know that routine!!
Sopapillas (pronounced soap-ah-pee-yahs) are marvelous and easy. You just have to be ready to heat up the deep fryer. I've made them before and I really like them.
You tear off one corner when you're ready to eat one-- as I said, they're hollow inside -- pour a little bit of honey down along one side inside. Take a bite. Chew and repeat. They're delicious.
The honey comes in a jug like you use for pancake syrup ... with the little slider on top -- or you can use something like a ketchup squeeze bottle. Dipping might also work, but it's messy that way and not authentic.
Let me know if you try them.
I googled them, they look really nice but your description makes it sound even better, hope to make them soon but really hope to see some of your cooking too, especially of The Weasel hovering over the pots ;)
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Those look delicious, and so much nicer than the bland fish croquettes I remember having years ago! And I'm so glad to hear that your friend is doing well.
Thank you so much @natubat but my friend's condition is not so good again, doctor spoke to her daughter this morning, not looking good.
I'm so sorry to hear this. It must be a terrible roller-coaster for your friend and for her family and friends.
It is, they heard today that she's bleeding internally and they can't pinpoint where from plus the infection is a super bug, not good at all!
I'm so sorry for you and your friend. All we can do is offer our hopes and prayers, and know that the hospital staff are doing all they can for her.
Thank you so much for your words of comfort @natubat! It is a very good hospital.
Soul food, lovely recipe share and wonderful news your friend is showing signs of recovery @lizelle have a wonderful new week.
Thank you so much @joanstewart!
Great fish croquets @lizelle. Love the shine and sesame seeds. It must be really crunchy but smooth on the tongue. Great entry!
Thank you @foodforsoul, I loved your entry too:)
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Oooh, those do look good. I like the Asian fusion. Sesame, ginger, rice wine etc. Sounds like a great mix :)
Thanks @therneau, it was delicious indeed!
@lizelle, glad to hear about your friend's progress. These fish treats really look great! Blessings!
Thank you so much @papilloncharity! Blessings your way & hope you're still training & recovering nicely :)
@lizelle, please see my latest comment on this post! Now upvoted! Blessings!
Cool recipe @lizelle - how did you get to week 32 already - haha - still time to change it - great photographs too
Oh gosh, thank you @leelektrik, must be the gray hairs 😂😂😂
You're welcome :)
@lizelle, ouch Lady Lizelle, something was nagging me and I just saw that I forgot to upvote this post. Rectified now and please remind me in future when I forget to upvote after a comment! Blessings and please forgive me!
Ah thank you @papilloncharity, you are very kind, appreciated :)
I could see why they would be the first to go, they look delicious. Nice tutorial Lizelle.
Thank you mr Papper, enjoy your day off :)
I intend to but it is raining and supposed to rain all day. So looks like it will be a lazy day inside. Thanks.