I wouldn’t say that fish is one of my favourite foods exactly, but I do enjoy eating it on occasion because it makes a nice light change from eating meat. I made this fish pie one day when I was feeling cold and as if the winter had considerably overstayed its welcome.
I sometimes go through phases of eating particular foods. I wonder if this is because my body naturally requires something nutritional in the type of food I crave? A case in point is salmon. Although I generally tend to eat beef or chicken, sometimes only a salmon fillet will suffice. Perhaps my body is lacking omega-3 fatty acids or something at the time?
Sushi is a great low FODMAP option for a meal because rice is naturally gluten-free and tends to be easy on the tummy at the best of times anyway. However, the only downside to buying ready-made sushi is that it tends to be really expensive. Actually, it’s ridiculously expensive when you consider how cheap the actual ingredients are that make up sushi: rice; seaweed wraps; cucumber; radishes; pickled ginger etc. Yes, they might be expensive to buy from some of the pricier supermarkets, but if you go to an Asian supermarket to buy your ingredients you’ll save a packet. I think the only ‘expensive’ component of sushi is if you make it with fish or seafood, but even they are available to buy as budget options nowadays.
I’ve fancied trying to make my own fishcakes for a while, so when my Mum gave me a pack of smoked haddock that needed to be used up I thought it’d be the perfect strong-flavoured fish to make fishcakes with. You could make these fishcakes with any type of fish you fancy though. In fact, I’ll bet salmon fishcakes would be delicious!