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  • 06/11/2012 Fishing Report by Rich Ward on Shy-Torque III (Whitby, North Yorkshire)

    6 Nov 2012 by Rich Ward

    Report on-board Shy-Torque III

    One of my friends from Leeds who fishes with me regularly recently sent me a recipe for some "Thai" fish cakes which he makes.

    He told me of this recipe on the boat a couple of weeks ago and said that, whilst most white fish will do for them, cod, ling, pollack etc...... he reckons that pollack is one of the best to use.

    On our last trip off last Saturday I managed a lovely pollack weighing 10lb and decided that I would try this method. What a treat!!! They must be the best tasting fish cakes I have ever tried. The flavours are incredible.

    I thought it would be good to share this recipe with you guys, so please find below the ingredients and method. Enjoy!!!!

    INGREDIENTS
    FISHCAKES
    1lb pollock fillets
    1 tbsp Thai Fish Sauce (Nam Pla)
    1 tbsp Red Curry Paste
    1 Kaffir Lime leaf (dried) or 1 strip of lime zest very finely chopped
    1 tbsp chopped fresh coriander
    1 egg
    1 tsp muscovado sugar
    1/2tsp salt
    40gm french beans thinly sliced into rounds

    SWEET AND SOUR CUCUMBER SAUCE
    50ml white wine vinegar
    100gms caster sugar
    1+1/2 tbsps water
    2 tsp thai fish sauce
    50gms cucumber very finely diced
    25gm carrot and 25gm onion very finely diced
    2 red bird eye chillies very finely sliced

    METHOD
    For fishcakes: Put all fishcake ingredients into a blender/food processor (except the french beans) and blend until smooth. Then stir in the green beans. Make into about 8 small cakes and shallow fry in about 150m of sunflower oil (or similar flavourless oil) for about 2-3 a side (or until cooked through).
    For sauce (make this first): Gently heat the vineger, sugar and water in a small pan until sugar dissolves. Bring to boil and boil for 1 minute. Remove from heat and leave to cool. When cool, stir in fish sauce, cucumber, carrot, onion and chillies. Pour into individual bowls so everyone gets their own dipping sauce.

    I served them with boiled rice and soy sauce on the side.

    Thanks to my mate Derek Wiggins for the recipe.

    Derek Wiggins pictured (inset)

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    Need 3 more for trip go-ahead. Uptiding trip. 5.2m tide. Room for 8 anglers. Will sail with just 3 anglers. Cod / Coalfish (Coley/Saithe) / Ling / Mackerel / Pollock.
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