I have to bitch. I am sick and tired of finding great recipes containing ingredients that aren't available in this country. In fact, I think my most frequent word used on Google is "substitute". Take this really good Thai Fishcake recipe - it required coconut powder which, of course, is nowhere to be found. It's a Delia Smith recipe but on her website she unhelpfully and smugly advises "sadly no other coconut product will do".
As it turns out coconut powder can NOT be made by grinding dessicated coconut (or desecrated coconut like my ex used to say). It is, in fact, a type of flour, similar to oat flour, which for the record, CAN be made by grinding rolled oats. The difference between oat flour and normal flour is that oat flour absorbs more liquid, which is why these fishcakes don't fall apart like fishcakes so often do.
So, since I couldn't find coconut powder, I substituted with a combination of oat flour (for absorption) and dessicated coconut (for taste). It worked just fine - suck that Delia. And a great big slobbery thanks to those wonderful places like Giovanni's and Komati Foods, who actually give a shit that people like me need ingredients other than flippen Snowflake Cake Flour.
And while we're talking about Thai Fishcakes and exes, allow me to share another beautiful brainfreeze moment by the above ex. We were travelling through Thailand and his 3 Irish tastebuds were deeply suspicious of all the seafood and spices and selections. As he was once again scrutinising a menu board with great paranoia, he pointed accusingly at "Fishcakes" and whispered: "Jaysus, these fecking people even put fish in their CAKE!"
God love him, but HIS substitution was probably a blessing...
xx
J
THAI FISHCAKES WITH SESAME AND LIME DIPPING SAUCE
As it turns out coconut powder can NOT be made by grinding dessicated coconut (or desecrated coconut like my ex used to say). It is, in fact, a type of flour, similar to oat flour, which for the record, CAN be made by grinding rolled oats. The difference between oat flour and normal flour is that oat flour absorbs more liquid, which is why these fishcakes don't fall apart like fishcakes so often do.
So, since I couldn't find coconut powder, I substituted with a combination of oat flour (for absorption) and dessicated coconut (for taste). It worked just fine - suck that Delia. And a great big slobbery thanks to those wonderful places like Giovanni's and Komati Foods, who actually give a shit that people like me need ingredients other than flippen Snowflake Cake Flour.
And while we're talking about Thai Fishcakes and exes, allow me to share another beautiful brainfreeze moment by the above ex. We were travelling through Thailand and his 3 Irish tastebuds were deeply suspicious of all the seafood and spices and selections. As he was once again scrutinising a menu board with great paranoia, he pointed accusingly at "Fishcakes" and whispered: "Jaysus, these fecking people even put fish in their CAKE!"
God love him, but HIS substitution was probably a blessing...
xx
J
THAI FISHCAKES WITH SESAME AND LIME DIPPING SAUCE
Fishcakes
500g Hake skinned and chopped
1 Stem lemon grass chopped
2 Cloves garlic chopped
1cm Ginger peeled and chopped
3T Coriander leaves
Zest of 1 lime
1 Chilli deseeded and chopped
1/4 Red pepper chopped
25g Dessicated coconut
50g Oat flour
Zap together everything but the fish, flour and coconut until quite fine. Add the fish and zap that in very well. Mix in the coconut and flour but don't overprocess. Season well. Shape into fairly flat patties. I got 12 out of this mix. Refrigerate for an hour or so. Coat the patties in seasoned flour and fry slowly until cooked and golden.
Dipping Sauce
1t Sesame seeds toasted
1T Sesame oil
1T Lime juice
1t Fish sauce
1T Soy sauce
1 Chilli deseeded and chopped
Mix everything together.
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