AIP Fish Cakes with Beetroot & Horseradish

AIP Fish Cakes with Beetroot & Horseradish

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Irena Macri

Recipe type: Dinner

Serves: 2

Ingredients

Report this ad

For the fish cakes

• 100 g kale, leaves removed from the stem
• 250 g tinned tuna or other fish
• handful of fresh dill
• 2 spring onions/scallions
• 1 small clove of garlic
• zest of ½ lemon
• 2 tablespoons lemon juice
• ¼ cup tapioca flour or cassava flour
• pinch of salt
• coconut oil for cooking

For the relish

• 2-3 medium cooked beetroots
• ⅓ small red/Spanish onion, roughly diced
• 1½ tablespoons apple cider vinegar
• 3 tablespoons olive oil
• generous pinch of salt
• 1 teaspoon grated horseradish or wasabi

Instructions

1. Make the fish cakes. Bring a small pot of water to boil and add the kale leaves. Cook for 1 minutes, until slightly wilted, then rinse under cold water and strain. Squeeze excess liquid and add the kale leaves to a food processor fitter with an S-blade. Add the rest of the fish cake ingredients, except for the tapioca flour and coconut oil. Whiz the mixture for 10-20 seconds, until it starts to come away from the sides. Then add the tapioca and whiz a couple of times to incorporate. Transfer the mixture to a bowl.
2. Heat a teaspoon of coconut oil in a large skillet over medium-high heat. Using your hands, mould the fish mixture into small patties and flatten slightly. Add the hot pan and cook for 2-3 minutes each side, or until golden brown. Remove to a plate.
3. Prepare the relish. In the meantime, wash the food processor and put it back together with an S-blade in. Add the relish ingredients and blitz a few times, until ground up into a salsa like consistency. Transfer to a small ramekin.
4. Wash and prepare a side salad or some green veggies.
5. Serve the fish cakes with the relish and a side salad.

ginger scallion traditional chinese steamed whole fish [aip, paleo]

INGREDIENTS

• 1 whole fish, cleaned
• 1 teaspoon salt
• 1/2 cup scallions, chopped into thin strips (divide into 2 parts)
• 2 Tablespoons ginger, chopped into thin strips (divide into 2 parts)
• 1/2 cup tamari soy sauce (or use coconut aminos for AIP) (divide into 2 parts)
• 1 Tablespoon avocado oil
• 2 red chili peppers, sliced (optional – omit for AIP)
• 20 Szechuan peppercorns (optional – omit for AIP)
• 1 Tablespoon sesame oil

---

• Prep Time: 15 mins
• Cook Time: 12 mins
• Yield: 2 servings
• Category: Entree

INSTRUCTIONS

1. Clean the fish (remove scales and remove insides) (or ask your fishmonger to clean it for you). You can chop off the head if you want and use it to make a fish soup. Cut slits in both sides of the fish and rub the salt into it.
2. Place the fish on a plate and pour 1/4 cup of the tamari soy sauce (or coconut aminos) onto the fish along with half the scallions and ginger. Place water into your steamer – place the plate into the steamer when the water starts boiling.
3. Steam for 12 minutes.
4. Pour the avocado oil into a frying pan on high heat. Add in the Szechuan peppercorns, the chili peppers, and the rest of the ginger and scallions.
5. Make the new sauce using the rest of the tamari soy sauce (1/4 cup) and the sesame oil.
6. Remove the steamed fish (throw away the sauce the fish was steamed in). Pour the new sauce on the fish, top with the sautéed chili, ginger, and scallions and serve.