From Thai fishcakes to Spring Kedgeree, Lisa Faulkner treats us to a catch of quick and yummy recipes

Lisa Faulkner reveals how. Bring the Orient to your kitchen with these salmon and cod Thai fishcakes, served with a more-than-welcome side of Asian slaw.

Thai fishcakes with Asian slaw

Serves 4

Prep time: 20 mins

Cooking time: 10 mins

Cals: 259/Sat fat: 2g

For the fishcakes:

  • 100g salmon fillet
  • 100g cod fillet
  • 30g red curry paste
  • 1/2tsp sesame oil
  • 6 lime leaves, finely chopped
  • Handful green beans, finely chopped
  • 1tbsp fish sauce
  • 1 egg white
  • 1tbsp oyster sauce
  • 400ml vegetable oil
  • Bunch coriander, chopped

For the slaw:

  • 1/2 Chinese cabbage (pak choi), shredded
  • 1 long red chilli, deseeded and finely sliced
  • 2 banana shallots, chopped
  • 1 cucumber, ribboned
  • 1 large handful coriander, finely chopped
  • 1 large handful mint, finely chopped
  • 1tsp fish sauce
  • 1tsp sesame oil
  • Juice 1 lime
  • 2tbsp sweet chilli sauce
  • 15g peanuts, chopped and toasted

Spring Kedgeree

Serves 4

Prep time: 10 mins

Cooking time: 25 mins

Cals: 627/Sat fat: 16g

  • 500g smoked haddock
  • 2tbsp butter
  • 250g pilau rice
  • 500ml chicken or fish stock
  • 3 eggs
  • 4 spring onions, finely sliced
  • 10 small asparagus spears, sliced lengthways
  • 100g frozen peas, defrosted
  • Zest and juice 1 lemon, finely grated
  • 150ml crème fraîche
  • Handful peashoots
  • Handful fresh parsley

Drink Me!

  • Prop styling: Jenny Hodges
  • Food styling: Emily Jonzen
  • Stockist: Aldi.co.uk

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