Have a Fiona New Year!

Hello Fiona Foodies,

We hope that you had a bubble-filled New Year! Melissa's nephew, Marcus - film editor extraordinaire (most recent credit the film "Where the Wild Things Are") - threw quite a party! His mother, Carolyn, would have been proud. We had lots of bubbles, BBQ short ribs, salads and of course, fabulous company! There were two Fionas, so we all began calling ourselves - Fiona! Here's a peek at the party!


Fiona, Fiona, and the newest Fiona, Lisa! (We hear there was one Fiona missing - where are you?)


Fiona (a.k.a Karina), Fiona (a.k.a Melissa Fork), Fiona (a.k.a Rene)!

And now for the fabulous fishcakes made by Marcus and some other delights!



Here's the fishcake recipe just for you:

Ingredients:
1 1/3 lbs. Atlantic salmon or any firm white fish
2 eggs
2 tbsp tom yum paste
1 stick lemongrass, very finely sliced
1tbsp powdered sugar
1/2 bunch cilantro, chopped
5 tbsp plain flour
6 kaffir lime leaves, very finely sliced
6 green beans, finely sliced
canola oil, for deep-frying
2 small cucumbers, thinly sliced lengthways, to garnish
3 large red chillies, cut lengthways but still attached at the end, to garnish
cilantro leaves, extra, to garnish

Dipping sauce
2.7 ounces water
6 ounces powder sugar
2.7 ounces white vinegar
1 tsp salt
8 small red chillies, finely chopped (or to taste)
2 red shallots, finely sliced
1 small cucumber, sliced lengthways, then into tiny triangles
1 lime, juiced

For dipping sauce, combine water, sugar, vinegar and salt in a saucepan over medium heat. Bring to the boil, stirring until sugar dissolves, and cook for 2-3 minutes. Add chillies, remove sauce from heat and leave to cool for 10 minutes. Add remaining ingredients, stir and set aside.

For fishcakes, remove skin and bones from salmon and cut into chunks. Place salmon and eggs in a food processor and process until combined. Add tom yum paste, lemongrass, fish sauce, sugar, cilantro and flour and process to a smooth paste. Spoon into a bowl and add lime leaves and beans. Mix well and shape into patties about 2-3 inches in diameter.

Place oil in a deep frying pan over medium heat and when very hot, deep-fry cakes for about 3-4 minutes, then drain on paper towels.

To serve, garnish plate with cucumber slices, place fish cakes on top and scatter with large chillies and cilantro leaves. Accompany with dipping sauce.

Enjoy and Happy Fiona New Year!

the Forks