Used guided recipe for Thai fish cakes, added salt and some fish sauce to the fish paste and only used a tablespoon of red thai curry paste (100g per recipe seemed excessive) before pan frying. Served with Chinese style stir fried vegetables guided recipe. (Broccoli, green beans, mushrooms and yellow capsicums)
The Thermomix makes this dish super easy, one element the vegetables are cooking by themselves while you cook fish. The sauce is cooked without you having to stand at the stove. A one dish meal that suits family eating where we are all coming and going at different times. I have adapted our recipe for sweet and sour fish, no prizes for presentation but it’s tasty and at least it’s homemade! Sweet and sour fish
Sauce
If running out of time , don’t bother coating fish, just dust in a little cornflour or fry fish uncoated or use the Varoma to steam the fish. If the sauce is a bit thick add a little water, too thin add some cornflour mixed in water to thicken.
yahoo … A new Thermomix cookbook arrived today so had to pick a recipe from it. Seafood chowder is super yummy. Blended and sautéed, onion, celery, garlic, added the bacon, flour, stock, and milk and potatoes to cook soup base. Then used the varoma to steam mussels and fish. Topped with chives. Ready for afternoon tea and dinner. Great easy family meal.
Super quick meal. The thermomix has made food preparation so fast that now if the meal can’t be prepared in 10 minutes, it’s usually not on the weekday menu. Finding it more difficult to recall the meals made pre thermomix. This meal is what happens when one ingredient is missing. Tonight’s dinner was supposed to be wonton soup or dumplings. The filling had been premade in the thermomix earlier but on discovery my packet of wonton wrappers was well past expiry date, had to think creatively. Stuffed peppers is one of my mums favourite meals. So I used the chicken and prawn filling to stuff halved and deseeded bell peppers. The peppers filled both layers of the.varoma tray and dish perfectly and steamed for 20 minutes at Varoma temperature. Dinner was cooked while I cleaned up. Served with rice and a small salad for the kids. Neither of them are keen on cooked capsicums yet but greedily scooped out the filling from the peppers. Delicious, the first time I made these the peppers were slightly over cooked, this time with slightly less steaming peppers still had a lovely crunch factor. Note I used 1.5 ltr hot water in the TM bowl before turning to Varoma temperature.
Never thought we’d be able to make fish balls this good ever. Fish ball noodle soup is something that brings back fond childhood memories. Whenever we went to Asia we would literally get off the plane and go searching for the most delicious fish ball noodle soup. For us it’s our favourite soul food. Eating it we would be grinning from ear to ear like Cheshire cats. When my mother made fish balls, it was a hugely labour intensive job. The fish would be filleted and then the flesh removed. Afterwards the fish meat was chopped finely back and forth with a cleaver and worked into a paste. I always remember the constant mashing with the cleavers to get the perfect consistency. The good fish ball has that springy texture and just the right amount of “squish”. The bought ones are full of chemicals and msg so to find an easy homemade recipe was high on the list. Having seen similar methods used in most of the recipes, making fish balls by hand was not something we have the time to do during the week.
Then I found this simple recipe on a different thermomix recipe website :- ‘my.thermomixrecipes.com’. https://my.thermomixrecipes.com/recipe/lw2xht9g-17e62-674502-cfcd2-s78dv7bh
We’re beside ourselves with excitement eating these fish balls. They’re squishy and bouncy and delicious! And the best part is, they were supremely simple to make with the thermomix, the recipe called for 500 gm fish, I used 550 gm of tarakihi, cornflour, ice, salt and pepper, blended for 5 seconds then kneaded for 3 minutes. So easy, the only messy part is forming into small balls by hand. Popped into boiling chicken stock in the thermomix. Cooked in around 5 minutes until they float merrily on the top. Probably the best thermomix find so far! This is pure simple soul food… And homemade. Joy.
Another simple guided recipe. Fish cakes made from fish, beans, spring onion, kaffir lime leaves, coconut cream, egg and Thai red curry paste. I cut back on the curry paste from 100g to 40g because I thought the heat may be too much for this kids. Because there was no salt added to compensate the fish cakes lacked a little flavour but once dipped into chilli sauce they were lovely. The look of the steamed fish cakes also wasn’t very appealing, very light so decided to pan fry these to give them more colour. Can’t be too judgemental with the recipe because they would probably taste great with the full quantity of red curry paste. I’ll add some chopped coriander and full amount of curry paste next time. Still a good meal. And not something I would have cooked ordinarily on a week night. The preparation time is less than 10 minutes with the thermomix so really can’t complain. And the family is lucky to have such variety all the time, definately keen to look up other fish cake recipes to try. This one from taste.com looks like a good one and can all be done in the thermomix.
http://www.taste.com.au/recipes/17143/thai+style+fish+cakes.
Very blurry photography. Thats what happens when you’re rushing to get everyone fed. And given this is my 100th blog post, I was hoping to make it a good one! My next blog post will be a 100 day review of the TM5.
This prawn and saffron risotto is a guided recipe from the second chip and cookbook “cooking for me and you”. Very simple to follow, never used saffron before so I was excited to taste it. Now I wouldn’t say the risotto was a fail but I’m sure serious foodies would. Because I doubled the quantity of rice and prawns, I decided to double the cooking time which in hindsight was way too long- increased from 13 mins to 26 mins. The risotto is a little thick and probably only needed 20 mins. So used to setting the thernomix and forgetting that I didn’t even think to check through the lid with the consistency as any good cook would do if they were stirring over a stovetop. The flavour is still good and nobody was complaining that it was too thick. It was still gobbled up. Probably didn’t need to double the recipe, we have enough risotto to feed about 10 people. Served with a spinach sprout salad with the Caesar salad dressing from yesterday was a big hit. They’ve never been keen on sprouts but with this dressing it was up for seconds.
Doesn’t look like much but what is perfect about stew is , it’s a one pot meal. When you’re busy and everyone’s hungry, you really appreciate being able to chuck everything in one pot and out pops a full meal. Wondering around the supermarket today, thought it was time for a seafood dinner, checked on the thermomix app for a suitable recipe and found this yummy seafood stew. 20 minutes prep time sealed the deal for me. Just grabbed the ingredients; mixed seafood from the supermarket. Chopped up garlic, herbs and onion in thermomix, added tomatoes, capsicums, fish stock, coconut milk blitzed into a sauce and that was cooked earlier today in the thermomix. All that was needed to complete the dish was to add the seafood and cook into the sauce. Very simple and another tasty meal. Kids were served this over pasta and parents had it over rice. Chopped chives and coriander complete the dish and it was cooked in six minutes. Next time I’ll add more vegetables into the sauce. The kids won’t normally touch capsicums but blitzed into the sauce they’re none the wiser. Everyone happy, another winner recipe and a new dish to add to the family menu. Yah!
So easy to steam a fish fillet wrapped in baking paper topped with ginger, spring onion, soy sauce and sesame oil using the varoma dish. Salad on side, a lovely healthy carb free lunch with minimal washing, just the varoma dish and the TM bowl self cleans.
NZ thermomix mum's blog 