May 16, 2025 • 8 mins
Feed 4 for under $20! One pot, one pan!
(Makes 20)
Prep time: 15 mins
Cook time: 15 mins
Ingredients:
- 500 G Basa Fish (Frozen Fish Fillets Basa)
- 4 tbsp red curry paste ( Exotic Food Asian Red Curry Paste)
- 1 egg ¼ cup corn flour
- 8 green beans (chopped into ½ cm pieces) (Supermarket own green beans)
- 1.5 tbsp fish sauce or soy sauce
- 1.5 tbsp lime or lemon juice
- ½ cup chopped coriander stems (save the leaves)
- 2 cups grated Cucumber (leave it in the bowl so the juices come out)
- 4 tbsp Sweet Chilli Sauce Hot Cooking Oil
- *Cooked rice for 4 people
Method:
- Make sure the fish is well defrosted. Leaving it overnight in the fridge is best. It needs to be soft enough to work with.
- In a bowl, combine the fish, curry paste, fish or soy sauce, coriander stems, lemon or lime juice and the egg. If you have a food processor, use that that to blend everything up. If not, get in there with a fork or a potato masher and get it as fine a paste as you can.
- Add the corn flour and chopped green beans to mix and combine well.
- Heat the oil, in a pan, over a medium heat. 4-5 tbsp should be fine depending on the pan you use.
- Take a tablespoon of the mix and lay it down on the oil. Fashion the fish cakes into 1.5-inch discs that are about 1 cm high.
- Fry the fish cakes in the oil till then turn golden brown on each side. When finished, place them on paper towels to cool. Repeat till all the fish is cooked.
- Drain the water from the grated cucumber. Combine with the Sweet Chilli sauce and chopped coriander leaves. Set aside.
- Bowl up your rice, load up with fish cakes, drizzle with sauce, and you’re ready to smash it.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Tame podcast
from News Talks.
Speaker 2 (00:11):
It'd be on News Talks. He'd be here in person
lighting up our morning. Ganish Raj has brought well first
of all, brought a delicious looking little snack for me,
so thank you very much and gifts. I appreciate that. Hey,
you have a couple of interesting little projects going on
at the moment, So before we get to your humble
(00:31):
Yum Young fishcakes, just tell us first of all about
the humble Yum Young project.
Speaker 3 (00:35):
Yes, absolutely so. The humble Yum Yum project kicked off
when itat Well for Less launched in twenty nineteen. There
was season one, right, and then we rolled into COVID
right right, Yeah, and then the episode came out. The
season came out, people were home, they watched it, they
loved it.
Speaker 2 (00:51):
Yeah.
Speaker 3 (00:52):
I didn't know whether they loved it because they were,
you know, locked in the houses or their lives.
Speaker 2 (00:56):
I was going to say, for those lines that we
saw outside the supermarket.
Speaker 3 (01:00):
Nobody asked them we could buy all their flower.
Speaker 2 (01:02):
I did not do that.
Speaker 3 (01:03):
Nobody said by all the flower. But anyway, what I
learned through the first round, which we had like thousands
of applications. Was how little people understood about food and
how to put a meal together. H That was the
thing that was resonating, and then meeting these families. I'm
from Southeast Asia. I come from a part of the
world where cooking in one pan is normal. In fact,
four fifths of the planet cooks on one pan every day.
(01:25):
The oldest cultures in the world do, right, you know that,
And it's delicious food. So I thought, all right, this
idea of being able to cook for under twenty bucks
for four, which is backyard cooking for me, how about
I go there? And then all of a sudden I
started to realize that I had to create the content.
So I built a studio in my basement and made
the Humble Yum Young YouTube channel, which stands for twenty
(01:47):
bucks for four using one pan, one pot, global.
Speaker 2 (01:49):
Fucts for four.
Speaker 3 (01:51):
Say really, well, let's put it this way. So now
I say, under thirty five that's the truth.
Speaker 2 (01:57):
So I mean, that's it, that's the true. Yeah, yeah, yeah,
especially if you've got proteins.
Speaker 3 (02:01):
In there, right, absolutely, And sometimes there's twenty five, which
brings me to these fish cakes you have here today, right,
So The idea behind the humble Yum yum is get
rid of all the preconceived ideas of things chicken in
a can yuck, frozen fish yuck. Will you please have
a biito?
Speaker 1 (02:19):
Yeah?
Speaker 3 (02:20):
And I'm going to tell the story and then you're
gonna tell me what you're tasting. Okay, So these so
these are there still warm? Yes, sir? Oh my god,
I'm a service human.
Speaker 2 (02:28):
Oh my god, right, god, yeah they are.
Speaker 3 (02:32):
They are really good. They are really Take a moment,
I'll talk you eat.
Speaker 2 (02:36):
Yeah, please.
Speaker 3 (02:37):
But anyway, it's twelve dollars for four people, so five
in a portion, which is what you have. I have
four more, three more sitting at home.
Speaker 2 (02:46):
My gosh.
Speaker 3 (02:48):
And the fish is frozen basa which I defrosted last night,
which is seven dollars.
Speaker 2 (02:53):
For four people. It's very good value. Yeah, you didn't care, no, no, no, no, wrong,
most delicious, Right, you didn't care, nong.
Speaker 3 (03:00):
So my whole thing is like, let's help people get
over the hump of things that are already in the supermarket.
We have no food in security. We have a little
bit of food ignorance. And so I say, by learning
how to cook stuff, you are free from the clutches
of high prices supermarkets like take some of the power back.
Speaker 2 (03:18):
Yeah, I think it's such an important message and timely message.
So do you want to do the recent people, or
should we talk about some of the other things that
you're trying to work on at the moment When it
comes to a bit of a shift around nutrition and
the way otherwise in which you're helping people to understand
the food they're reading.
Speaker 3 (03:34):
I think let's do that. Because we're about to go
season five in August. Well for less my gosh, it's
coming out. So over the past five seasons more has
been learned. Right, We're just constantly learning, learning, learning, learning
New Zealand what you're thinking, what can you afford? And
of course over those five years, prices have been doing
what they've been doing, so I'm just learning that, you know,
(03:56):
people need to know more than just cooking. So now
we're really pushing read the back of the box, really
really understand. Understand that no one's going to tell you
what's on the back of the box. No one's going
to explain any of that to you, because they've done
their legal job of putting it on the back of
the box. But you have to educate yourself a bit
more because heart disease, diabetes, fat, these are things that
(04:19):
are increasing in our country, and so we have to
take a little bit of responsibility. We cannot say why
don't you tell us now? I'm I'm like hosting this
webinar for a sugar tax levy webinar international thing. Why
am I doing it? I'm trying to lean into this
space to understand more about it, right what it actually takes.
(04:41):
There's a case study out of Mexico that profit is coming,
which is why I'm most excited. She got legislation passed
that didn't have a tax because taxes just passed on
you know, I know that, so we won't do that.
But it had like really big stickers like they did
on cigarette packs that said high sugar warning. Just another
wall for you to think before you buy.
Speaker 2 (05:04):
Because Mexico, for people Mixico head like one of it's
not the highest obesity rates in the world, right absolutely.
Speaker 3 (05:11):
And we are not far no, And we don't have
a food culture that promotes, you know, a more protein
and vegetable diet as a culture. We don't have that.
We have a fast food culture. We have a convenience
food culture, so we're uphill all day.
Speaker 1 (05:26):
Yeah.
Speaker 3 (05:27):
So the only way is to help people with some
clearer messaging. So I'm trying to lean into the messaging space.
I don't know. Like the back of the pack of
chicken nuggets, it still surprises me how people look at it.
And when I tell them it's only fifty two percent chicken.
The rest of it's soy filler, they're like what yeah,
And I'm like, it's right there, and I'm so sorry
to burst your bubble, but listen, man, and the whole
(05:48):
chicken's fourteen dollars, you just bought five hundred grams of
pre fried, salted high ingredients list. I don't even know
how to say it.
Speaker 2 (05:56):
It's the it's when you see the numbers. I mean,
I'm like, it's like a I don't recognize that as
actually being a food.
Speaker 3 (06:04):
I call it Chernobyl, Yeah, noble formula whatever. It's like
even the back of the instant the yeah, that's like
nuclear ways.
Speaker 2 (06:13):
Oh yeah, that's but it's so delicious good. Yeah, the little.
Speaker 3 (06:17):
Flavor clear waste. Yeah it's nuclear waste, but I get
it once a week. Go for it, but don't be
the family that rolls it. Out three times a day
or yes, that's all upset yea.
Speaker 2 (06:30):
So that is a very important.
Speaker 3 (06:31):
So trying to get people to have less sugar is important,
you know. So I'm starting to lean into that space
and then educating young people. I'm going down to Wellington
soon to try and talk to teachers about how I'm
building a humble young, young young person's program right because
I feel like every time I meet eleven, twelve and
thirteen year olds, they're buzzing. They love to cook the interested.
(06:54):
So my classes involve a parent and a student. I
run them right now. The Otata Scorpions rugby Club courtesy
of Selsea's Healthcare Peace. But the good news is you
learn from that. Yeah, and I'm not I want to
go to schools now. So I'm working with about six
schools in South Auckland to try and get them together
so we can run these and learn and meet people
(07:16):
where they are. Yeah, you know that's kind of the Okay,
So what we're going to do is we're going to
put your humble young young fish cakes. We spa up on.
Speaker 2 (07:23):
It is like there's properly delicious and honestly the ingredients
are so easy. So you've got a little bit of
carry paste. Yeah there buster fish that you mentioned, that's correct, cornflower,
green beans, fish sauce, sauce sauce, a little bit of
lime of lemon juice, a little bit of coriander as well,
if you want, cucumber, if you want, but a sweet
chili sauce, sweet.
Speaker 3 (07:42):
Chilian, some rice on the side, the beans in the middle.
And that's ninety five. That's one hundred and twenty five
grams of protein proportion.
Speaker 2 (07:49):
Wow, you speak to someone who like looks like he
measures his protest.
Speaker 3 (07:52):
But I'm just saying, like value for money, nonred percent.
I just like value for money. I know macros are boring.
Speaker 2 (08:00):
No, that's wonderful. Thank you so much, thank you, thank
you for having me.
Speaker 3 (08:04):
Man When we will.
Speaker 2 (08:04):
Put Gnish's Humble Young Young recipe up at Newstalk SIB
dot co dot nz.
Speaker 1 (08:10):
For more from Saturday Morning with Jack Tame, listen live
to Newstalk SEDB from nine am Saturday, or follow the
podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Tame podcast
from News Talks.
Speaker 2 (00:11):
It'd be on News Talks. He'd be here in person
lighting up our morning. Ganish Raj has brought well first
of all, brought a delicious looking little snack for me,
so thank you very much and gifts. I appreciate that. Hey,
you have a couple of interesting little projects going on
at the moment, So before we get to your humble
(00:31):
Yum Young fishcakes, just tell us first of all about
the humble Yum Young project.
Speaker 3 (00:35):
Yes, absolutely so. The humble Yum Yum project kicked off
when itat Well for Less launched in twenty nineteen. There
was season one, right, and then we rolled into COVID
right right, Yeah, and then the episode came out. The
season came out, people were home, they watched it, they
loved it.
Speaker 2 (00:51):
Yeah.
Speaker 3 (00:52):
I didn't know whether they loved it because they were,
you know, locked in the houses or their lives.
Speaker 2 (00:56):
I was going to say, for those lines that we
saw outside the supermarket.
Speaker 3 (01:00):
Nobody asked them we could buy all their flower.
Speaker 2 (01:02):
I did not do that.
Speaker 3 (01:03):
Nobody said by all the flower. But anyway, what I
learned through the first round, which we had like thousands
of applications. Was how little people understood about food and
how to put a meal together. H That was the
thing that was resonating, and then meeting these families. I'm
from Southeast Asia. I come from a part of the
world where cooking in one pan is normal. In fact,
four fifths of the planet cooks on one pan every day.
(01:25):
The oldest cultures in the world do, right, you know that,
And it's delicious food. So I thought, all right, this
idea of being able to cook for under twenty bucks
for four, which is backyard cooking for me, how about
I go there? And then all of a sudden I
started to realize that I had to create the content.
So I built a studio in my basement and made
the Humble Yum Young YouTube channel, which stands for twenty
(01:47):
bucks for four using one pan, one pot, global.
Speaker 2 (01:49):
Fucts for four.
Speaker 3 (01:51):
Say really, well, let's put it this way. So now
I say, under thirty five that's the truth.
Speaker 2 (01:57):
So I mean, that's it, that's the true. Yeah, yeah, yeah,
especially if you've got proteins.
Speaker 3 (02:01):
In there, right, absolutely, And sometimes there's twenty five, which
brings me to these fish cakes you have here today, right,
So The idea behind the humble Yum yum is get
rid of all the preconceived ideas of things chicken in
a can yuck, frozen fish yuck. Will you please have
a biito?
Speaker 1 (02:19):
Yeah?
Speaker 3 (02:20):
And I'm going to tell the story and then you're
gonna tell me what you're tasting. Okay, So these so
these are there still warm? Yes, sir? Oh my god,
I'm a service human.
Speaker 2 (02:28):
Oh my god, right, god, yeah they are.
Speaker 3 (02:32):
They are really good. They are really Take a moment,
I'll talk you eat.
Speaker 2 (02:36):
Yeah, please.
Speaker 3 (02:37):
But anyway, it's twelve dollars for four people, so five
in a portion, which is what you have. I have
four more, three more sitting at home.
Speaker 2 (02:46):
My gosh.
Speaker 3 (02:48):
And the fish is frozen basa which I defrosted last night,
which is seven dollars.
Speaker 2 (02:53):
For four people. It's very good value. Yeah, you didn't care, no, no, no, no, wrong,
most delicious, Right, you didn't care, nong.
Speaker 3 (03:00):
So my whole thing is like, let's help people get
over the hump of things that are already in the supermarket.
We have no food in security. We have a little
bit of food ignorance. And so I say, by learning
how to cook stuff, you are free from the clutches
of high prices supermarkets like take some of the power back.
Speaker 2 (03:18):
Yeah, I think it's such an important message and timely message.
So do you want to do the recent people, or
should we talk about some of the other things that
you're trying to work on at the moment When it
comes to a bit of a shift around nutrition and
the way otherwise in which you're helping people to understand
the food they're reading.
Speaker 3 (03:34):
I think let's do that. Because we're about to go
season five in August. Well for less my gosh, it's
coming out. So over the past five seasons more has
been learned. Right, We're just constantly learning, learning, learning, learning
New Zealand what you're thinking, what can you afford? And
of course over those five years, prices have been doing
what they've been doing, so I'm just learning that, you know,
(03:56):
people need to know more than just cooking. So now
we're really pushing read the back of the box, really
really understand. Understand that no one's going to tell you
what's on the back of the box. No one's going
to explain any of that to you, because they've done
their legal job of putting it on the back of
the box. But you have to educate yourself a bit
more because heart disease, diabetes, fat, these are things that
(04:19):
are increasing in our country, and so we have to
take a little bit of responsibility. We cannot say why
don't you tell us now? I'm I'm like hosting this
webinar for a sugar tax levy webinar international thing. Why
am I doing it? I'm trying to lean into this
space to understand more about it, right what it actually takes.
(04:41):
There's a case study out of Mexico that profit is coming,
which is why I'm most excited. She got legislation passed
that didn't have a tax because taxes just passed on
you know, I know that, so we won't do that.
But it had like really big stickers like they did
on cigarette packs that said high sugar warning. Just another
wall for you to think before you buy.
Speaker 2 (05:04):
Because Mexico, for people Mixico head like one of it's
not the highest obesity rates in the world, right absolutely.
Speaker 3 (05:11):
And we are not far no, And we don't have
a food culture that promotes, you know, a more protein
and vegetable diet as a culture. We don't have that.
We have a fast food culture. We have a convenience
food culture, so we're uphill all day.
Speaker 1 (05:26):
Yeah.
Speaker 3 (05:27):
So the only way is to help people with some
clearer messaging. So I'm trying to lean into the messaging space.
I don't know. Like the back of the pack of
chicken nuggets, it still surprises me how people look at it.
And when I tell them it's only fifty two percent chicken.
The rest of it's soy filler, they're like what yeah,
And I'm like, it's right there, and I'm so sorry
to burst your bubble, but listen, man, and the whole
(05:48):
chicken's fourteen dollars, you just bought five hundred grams of
pre fried, salted high ingredients list. I don't even know
how to say it.
Speaker 2 (05:56):
It's the it's when you see the numbers. I mean,
I'm like, it's like a I don't recognize that as
actually being a food.
Speaker 3 (06:04):
I call it Chernobyl, Yeah, noble formula whatever. It's like
even the back of the instant the yeah, that's like
nuclear ways.
Speaker 2 (06:13):
Oh yeah, that's but it's so delicious good. Yeah, the little.
Speaker 3 (06:17):
Flavor clear waste. Yeah it's nuclear waste, but I get
it once a week. Go for it, but don't be
the family that rolls it. Out three times a day
or yes, that's all upset yea.
Speaker 2 (06:30):
So that is a very important.
Speaker 3 (06:31):
So trying to get people to have less sugar is important,
you know. So I'm starting to lean into that space
and then educating young people. I'm going down to Wellington
soon to try and talk to teachers about how I'm
building a humble young, young young person's program right because
I feel like every time I meet eleven, twelve and
thirteen year olds, they're buzzing. They love to cook the interested.
(06:54):
So my classes involve a parent and a student. I
run them right now. The Otata Scorpions rugby Club courtesy
of Selsea's Healthcare Peace. But the good news is you
learn from that. Yeah, and I'm not I want to
go to schools now. So I'm working with about six
schools in South Auckland to try and get them together
so we can run these and learn and meet people
(07:16):
where they are. Yeah, you know that's kind of the Okay,
So what we're going to do is we're going to
put your humble young young fish cakes. We spa up on.
Speaker 2 (07:23):
It is like there's properly delicious and honestly the ingredients
are so easy. So you've got a little bit of
carry paste. Yeah there buster fish that you mentioned, that's correct, cornflower,
green beans, fish sauce, sauce sauce, a little bit of
lime of lemon juice, a little bit of coriander as well,
if you want, cucumber, if you want, but a sweet
chili sauce, sweet.
Speaker 3 (07:42):
Chilian, some rice on the side, the beans in the middle.
And that's ninety five. That's one hundred and twenty five
grams of protein proportion.
Speaker 2 (07:49):
Wow, you speak to someone who like looks like he
measures his protest.
Speaker 3 (07:52):
But I'm just saying, like value for money, nonred percent.
I just like value for money. I know macros are boring.
Speaker 2 (08:00):
No, that's wonderful. Thank you so much, thank you, thank
you for having me.
Speaker 3 (08:04):
Man When we will.
Speaker 2 (08:04):
Put Gnish's Humble Young Young recipe up at Newstalk SIB
dot co dot nz.
Speaker 1 (08:10):
For more from Saturday Morning with Jack Tame, listen live
to Newstalk SEDB from nine am Saturday, or follow the
podcast on iHeartRadio.
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