This finger food recipe originated from a traditional Thai recipe but was adapted to remove salt, heat and bitterness that might make your little one squirm!

This is another baby weaning recipe that contains plenty of occurring Omega-3. I am a firm believer of making sure our children get plenty of it.

This baby finger food is a good source of

• Omega 3
• Protein
• Vitamin D
• Manganese
• Thiamin (Vitamin B1)

Ingredients

• 0.5lb x White fish fillet (Cod fillet, Pollack, Haddock)
• 0.5lb x Mackerel Fillet
• 3 x Tablespoons of Coconut Milk
• 2 x Tablespoons of Fish Sauce
• 1/2 Teaspoon of Shrimp Paste
• 1/2 TEaspoon x Ground Coriandar
• 1/2 x Teaspoon Brown Sugar
• 2 medium onions
• 1 x thumb size piece of Ginger Root
• Oil for Frying (Preferably Rapeseed or Olive Oil)

You will need

• 1 x Food processor or hand-held blender or a Baby Dan Food Mill with Serving Spoon
• 1 x Frying Pan

Method

1. Start by rinsing your cod and mackerel fillet and patting dry. Flake the flesh into a food processor. Make sure you remove any bones.

2. Combine the coconut milk, fish sauce, shrimp paste, ground coriander, and brown sugar in a cup, stir thoroughly and add the mixture to your fish.

3. Roughly chop the garlic, ginger and onion and add these to the blender. Blend by .pulsing the mixture bit by bit until you have a thick fish paste. Try not to overmix it. Add a little liquid if you need to.

4. Having unplugging the blender and removing the blade, you can now take some ofthe mixture and make a ball with your hands, about the size of a golf ball. Sahpe your ball into either a little, flat patty or a sausage shape. If your find the mixture to be too moist I would recommend adding a little flour or breadcrumbs to the mix.

5. Once you have a plate of fish cakes or fish fingers, palce in the fridge for about 15 minutes for them to firm up. At this point you will want to warm some oil in a frying pan over a medium heat ready to fry. You can test the oil temperature by dropping a littl ebit of bread and wait for it to sizzle.

6. When the oil is ready, gently lower your fish cakes or fish fingers into the oil. Only cook about 3-4 at a time or the oil will cool too much and make your cakes soggy. Allow to fry for about 30 seconds to to a minute before turning, gently lifting the cakes from the bottom of the pan as they may stick. If you are cooking Finger shapes, try moving them around frequently to cook evenly. Fry until golden-brown and drain on paper towel.

7. Allow to cool thoroughly before serving to your baby. I would recommend serving with strips of chilled cucumber and yoghurt.

You can freeze these cooked. To reheat, take out of the freezer for an hour and then microwave for 30 seconds. You can then pop under the grill for a few seconds to crisp up.

If you do use a microwave to heat these remember to set aside afterwards for about 30 seconds and test against your top lip to detect hotspots!