Tag-Archive for » cod «
I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.
Ingredients
330g Salmon, cooked and flaked
370g Cod cooked and flaked
1 Stick celery, diced
1 Small red pepper, diced (about 1/2 cup)
3 Green onions, thinly sliced
3 Cloves garlic, crushed
3 Tablespoons parsley, finely chopped
2 Tablespoons dill, finely chopped
1/2 Teaspoon cayenne pepper
3 Medium eggs or 2 Large eggs
Panko flakes (I have not listed amount as I was not measuring I am guessing about 1/2-3/4 cup in total)
Mayonnaise Relsih
1/2 Cup mayonnaise
3 Tablespoons pickle relish
1 Tablespoon lemon juice
2 Teaspoons creamy mustard
1 Green onion, finely sliced
1 Tablespoon chopped chives.
Method
Mayonnaise Relish
1. Combine all the ingredients together in a bowl and refrigerate until ready to use.
Fish Cakes
1. In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
2. Shape into patties, you will get about 6 large or 8 medium patties from this.
3. Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
4. Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
Serve on buns or over salad as I did and top with relish.
All photos taken by me unless otherwise stated.
This is another low carb recipe it is a lot higher in the carbs than some of the recipes I have been posting lately but it is then again a lot lower in fat content too. I usually make this with blue eye cod but any kind of cod would be fine, Blue eyed cod is also known as deepsea trevalla, blue eye trevalla and blue eye. I love the taste of this fish to me it makes for very good eating. This recipe works out to be about 25.7g Carbohydrates, 45.3g protein and 4.8g total fat of which 1.4g is saturated fat.
Ingredients
4 Blue-eye fillets
330g Pineapple, chopped into chunks
1 Tablespoon peanut oil
1 Red capsicum, sliced thinly
1 Red onion, sliced thinly
2 Cloves garlic, crushed
2 Red chillies, sliced thinly (add as many seeds to suit your taste.)
2 Teaspoons grated fresh ginger
4 Tablespoons soy sauce
2 Tablespoons sherry
1/2 Cup water
1/2 Teaspoon chicken stock granules
1/2 Cup white vinegar
3 Tablespoons sugar
150g Cauliflower florets
100g Shredded cabbage
60g Shredded carrot
80g Snow peas, trimmed
200g Bean sprouts
3 Green onions, sliced thinly
Note: This is can be done on the BBQ, Grilled or on a grill plate.
Method
1. Heat peanut oil in a pan, add capsicum, onion, garlic, chillies and ginger, stir fry until capsicum softens.
2. Add soy sauce, sherry, water, stock, vinegar and sugar, stir to combine, add florets, cook 2-3 Min’s.
3. Add shredded cabbage, carrot, snow peas and bean sprouts, cook until vegetables are just tender.
4. Meanwhile cook fish on a heated oiled grill plate or BBQ or grill until cooked and fish flakes easily.
5. BBQ or grill pineapple chunks until tender, add to vegetables.
To Serve. Spoon vegetables equally among 4 bowls and top with fish, sprinkle with green onions.
All photos taken by me unless otherwise stated.
