Yesterday I wanted to have Thai Fish Cakes but didn’t fancy frying food, so thought I’d try it as a loaf version. It turned out super juicy but I would probably add some arrowroot next time as it released a LOT of liquid. I was surprised at how filling it was, even though its light and goes down easily, you don’t need to eat much. Maybe because it’s nutrient dense, who knows. All I can say is that I’m definitely making it again.

Thai Seafood Loaf

INGREDIENTS

• 1 red capsicum finely diced
• 150g green beans finely sliced
• 2 spring onions finely sliced
• 1 bunch coriander chopped
• 500g peeled raw prawns
• 400g Bassa fillets
• 400g Barramundi / Snapper or similar fish
• 3 heaped tablespoons red curry paste
• Juice of 2 kaffir limes (or 6 kaffir lime leaves sliced thin)
• 2 eggs
• 2 tablespoons Tamari (optional)
• (1/2 cup arrowroot or corn flour)

Prep your ingredients

Ready to cook

METHOD

• Set oven to 180c
• In a food processor, mince the fish and prawns.
• Put in a large bowl and add all the other ingredients
• Mix well with hands – I recommend gloves here
• Spray a large loaf pan well with oil
• Put the mix into the loaf pan and smooth top
• Bake in oven for 1 hour
• Drain excess liquid and let sit for 10 minutes
• Serve with Asian style salad or stir fry vegies