Cape Salmon Is Summer - Fish Cakes

There’s no sense in living by the sea and never enjoying fresh fish, so I appreciate the importance of choosing quality ingredients. When we wanted to buy Cape Salmon caught at this time, we couldn’t find any in Hermanus. Cape Salmon is the queen of the seas, and I'll always go for that option.

We had to turn to our local supplier in Worcester, SIMPLY FISHIN CHICKEN. Yes, that is queer, I know. We bought two fish, fresh as can be, still frozen. I defrosted them in the fridge overnight. I couldn’t resist smelling them; that’s how you tell whether they’re fresh. The eyes must be clear, too. If you smell nothing but soda water, your fish is fresh. If you smell fish, it’s not fresh. We couldn’t resist the beautiful Angelfish. Smoking hot! Freshwater fish like Trout smoke very well indeed, and I've done it many times using this method.

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MY THAI INSPIRED FISH CAKES OR FISH PIE:

Served with a Red Miso Dressing and a fresh garden salad. Any leftover fish may be used. Remember, the garlic, ginger and chilli are optional; you may prefer to season only with salt, pepper and a squeeze of lemon; that’s fine too. I confess I use the prepared garlic, ginger and chilli in the small 4-pack from Woolworths; it’s a staple in my fridge. (I also have numbing injections when I go to the dentist.) Remember, your palate differs from mine, so adjust the heat; we like it hot, baby.

In a large mixing bowl, mix all the ingredients. Add the mashed potato while it’s still hot.

Make your cakes the size you want. I make a medium-sized fish cake using about 3 tablespoons of fish.

1. Roll cakes in the flour, dusting lightly.
2. Roll cakes in the beaten egg
3. Dip and cover with flour again.
4. Place on a baking tray lined with baking paper
5. Once all the cakes have been made, return to the fridge for 30 minutes.

In the meantime, heat a heavy-bottomed pan; add Olive oil and 100ml of butter. Bring to a medium heat. Once hot, carefully place the fishcakes in the oil and fry for about 3-4 minutes per side, until golden. If you’re using a heavy-bottomed pan, you can turn the heat down to prevent the cakes from burning to a crisp.

Remove, place on a kitchen towel and keep warm in the oven.

TIP:

You can also make a crustless fish tart.

I made 6 fish cakes, then added the remaining flour and beaten egg to the flaked fish, incorporating it all into my fish pie.

Butter a quiche pan or tart pan with a generous amount of melted butter. Add the fish. Sprinkle a cup of grated cheddar cheese on top and bake in a preheated oven at 180֠C for 30 minutes, until cooked through.

Serve with a delicious fresh garden salad, lemon wedges; in summer, a lovely mango or

Pineapple salsa lifts the spirits!

Bon Appétit, darlings.

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Smoking an Angel Fish

FOR THE BRAVE:

If the angelfish hasn't been gutted and filleted, do so. If it has, choose fresh, firm fish with clear eyes and a mild smell, ideal for smoking and flavor.

If the angelfish hasn't been gutted and filleted, do so. If it has been gutted and filleted, open it up and pat dry. Sprinkle a generous amount of Maldon salt on the flesh side and leave on a tray in the fridge for 20 minutes. Using a clean cloth, brush off the excess salt and moisture.
Prepare the smoker using a stainless-steel smoke box, a saucepan, or a Weber kettle braai, so you can adapt based on your available equipment and still enjoy smoking fish at home.

Sprinkle a small handful of oak shavings and a handful of Rooibos tea on the bottom of the pan or smoker for extra flavour. Lay the fish skin side down on a wire rack.

Place that over the wood shavings. Cover with a tight-fitting lid.

Ignite a flame (high to burn the shavings for a smoke) and smoke for 10 minutes until the fish is cooked. Turn off the flame and leave for an extra 5 minutes. Remove.

 In the Smoke Box:

Add 200 ml Methylated spirits to the burner, ignite, push back into the smoke box and set aside. The amount of methylated spirits will determine the cooking time perfectly. Once the flame has died down, leave for a few minutes (5). Remove onto a platter. Garnish with lemon slices and enjoy immediately, if you can, with a crispy summer salad.

Enjoy the smoked fish at room temperature; use leftovers for fish cakes or in a pâté.