Great news, after all the hard work in the R&D department, my mates over at Squiddies have successfully launched the award winning Flip Reel. To help celebrate and with Fathers Day in a couple of weeks, the team at Squiddies have a special offer for my Facebook Tribe. Buy any two Flip Reels and you’ll receive a set of three Clip Rigs for free. Simply enter the code ‘3free’ at the checkout and the rigs will be sent for free. Check out their website: squiddies.tv When you catch a fish, share it on the SquiddiesTV Facebook page and remember each Clip Rig comes with one of my recipes. As promised here is one of my favourite ever FISH recipes for you to share and it so easy and quick to make and the kids will love it. Ho mok pla – steamed fish curry Ingredients 200 grams fish fillet skinless & boneless (white flesh fish the best) ½ cup coconut milk or coconut cream 2 eggs from pasture raised chickens (this helps to bind it) 1-2 teaspoons of good quality sugar free red or green curry paste 10 leaves Thai basil – or coriander 1 tablespoon finely sliced kaffir lime leaf 1 chilli – finely diced 1 tablespoon sugar free fish sauce 1 teaspoon honey (optional to balance the flavours) Juice of 1 lime Method Finely dice the fish and place into a chilled bowl Mix the egg, coconut milk, fish sauce, honey, curry paste, chilli, lime juice & kaffir lime leaf Mix the egg mix through the fish puree place th mis either in banana leaf or a bowl or shot glass place a few leaves of Thai basil inside and then fill the shot glass or small bowl about ¾ full (if using banana leaf then wrap it up and secure with a toothpick) Steam the curry for about 5 minutes or until cooked Cut open the parcels and serve with a refreshing salad and some fermented vegetables Makes about 4-6 parcels
Posted on: Thu, 21 Aug 2014 23:26:25 +0000
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