Tuesday, 11/13/18

Finally made the twice postponed Thai fishcakes (from the new Chrissy Teigen book). Easy to put together mixture (I used haddock), with chilis, cilantro, cornstarch, garlic and lime. The mixture looked oddly runny after I pulled it out of the fridge, so I threw in a little panko as a binder. They fried up beautifully, and had a nice flavor. they are served with a spicy peanut sauce (which took some tinkering: I think my coconut milk wasn't rich enough, and at first it was too lime-y, but finally got it balanced). The side dish, riced cauliflower with lots of garlic, is also from the book. Delicious, and made an excellent lunch for the the next day.