All through South East Asia as well as in India, little patties or cakes are made from minced sea food be it fish, prawns or a combination. These are most often served as a snack or an appetizer. They are so moreish I often tell myself I should have made more!! Three are never enough!!
When you make with fish, use any firm white fish fillets. I often buy a big pack of prawn meat offcuts from the freezer section and use the off cuts to make these cakes.
400g prawn meat
2 shallots, finely chopped
A handful of coriander leaves and tender stems, coarsely chopped
Most non Spaniards consider paella as a national dish but Spaniards attribute this to Valencia. Moors in Muslim Spain started rice cultivation since 10th century. Rice has been made into casseroles using fish and spices since then and it really symbolizes the union of two cultures – Roman and Arabic.
To make a good paella, you need to use Bomba rice, saffron
and really good full bodied stock. I feel your paella is only as good as your
stock. If you don’t have a paella pan, use a stainless steel pan but do not use
cast iron or non-stick pans. If you use a heavy bottomed pan, you will not get
the very desirable soccarat. Soccarat is the rice that gets crunchy and forms a
crust at the bottom of the pan.
200 grams monk fish fillets, cut into 5cm pieces
200 grams mussels, remove beards and scrub the shells
Laksa is a spicy noodle soup,
generally with wheat noodles, that is very popular all through South East Asia.
I have done my version with buckwheat noodles and yes there are quite a few
steps but the end result is flavour packed and well worth making it from
scratch. You wouldn’t want to use the readymade sachet mixes anymore.
400 grams salmon fillet, bones
removed, skin removed but saved