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Thai fish cakes

thai_fish_cakes.jpg

Ingredients*

for 4 servings

400g
cod (boneless & skinless)
100g
potatoes
1tbsp
olive oil
2cloves
garlic
10g
fresh ginger (grated)
60g
runner beans
60g
green pepper
1
green chilli
1tsp
green curry paste
2
limes
150g
fish broth
10g
coriander seeds
fresh coriander
2branches
lemongrass or citronella
1
red chilli (spicy)
85g
vinegar
50g
powdered sugar
salt and black pepper
12scoops
Nutilis Clear
50ml
cream

Preparation

90min

Videos featured are for demonstration purposes only. Ingredients and methods may vary. Please prepare food and drink following the written recipe below.

Level 4 puréed dysphagia diet


Method:
1. Bring a large pot of salted water to boil. Peel the potatoes and chop them into chunks, add the potatoes to the boiling water and let it boil again.
2. Rub the cod fillet all over with a little olive oil and a pinch of salt and pepper. When the potatoes are half cooked steam the fish by placing it fish into a colander, cover colander with a plate and place colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until and cod and potatoes are both cooked.
3. Blend the cod together with the potatoes and a little of the water from the potatoes. Add a little cream and fish broth until texture is smooth. Add 5 scoops of Nutilis Clear and blend further.
4. Wash and chop the runner beans, green pepper, one garlic clove, fresh coriander, half of the fresh ginger, and the juice from the limes.
5. In a frying pan, sauté these ingredients together with the green curry paste. After five minutes add the lemongrass/citronella and 100g of fish broth and let it cook for 10 minutes on a medium heat.
6. Remove the lemongrass and citronella and blend everything together. Strain it once blended to ensure that it’s smooth. Add 5 scoops of Nutilis Clear to thicken until you get the same texture as the cod purée.
7. To make the sweet and sour sauce, sauté the remaining garlic and ginger along with the red chilli pepper, add the vinegar and let it reduce. After two minutes add 50g of fish broth and the sugar and cook on a medium heat for 5-10 minutes.
8. Blend and strain the mix, adding fish broth if necessary. Add 2 scoops of Nutilis Clear and mix.
9. For the presentation, gently combine the green sauce and cod paste, but not completely - the objective is to get a marbling effect.
10. Serve with sweet and sour sauce.

Ensure you complete dysphagia texture checks.

For more information on how to prepare and present meals using Nutilis Clear, take a look at our chef’s preparation and presentation tip videos.

Additional portions can be frozen for later use or refrigerated for up to 24 hours. For further information on storing and reheating recipes click here.

Please be aware that blending hot foods can be dangerous. Always check the manufacturer’s instructions to ensure that your blender is suitable for processing hot foods and follow their instructions for safe blending.

*Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.

Nutritional Information

per serving

246kcal
energy
6.7g
fat
23g
carbohydrate
20g
protein
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These recipes should form part of a healthy, varied diet and the amount of Nutilis Clear used in each recipe is used as an example and does not replace the advice of your Healthcare Professional. Individual requirements will vary so please refer to your Healthcare Professional if you are unsure how much Nutilis Clear is right for you.

Nutilis Clear is a food for special medical purposes and must be used under medical supervision. Nutilis Clear is designed for use by patients with swallowing difficulties (dysphagia). Information provided does not replace the advice and supervision of a doctor, speech language therapist or dietician. Use recommended amount of Nutilis as recommended by your Healthcare Professional.

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