Prep 15 mins
Cook 1 hr 30 mins
A fairly cheap and very easy main dish, which I made this way because I get so tired of the same old methods and ingredients. Instead of breadcrumbs I used butternut, which goes well with all fish. The butternut can be substituted with the same amount of sweet potato. Remember you don't have to peel butternut -- what a job that is! Slice in two and bake in the oven, the peel becomes soft, and the flesh can be scooped out. I used pre-prepared butternut chunks. Do adjust seasonings to taste, but it really does need a tangy mayonnaise. The ingredients are in almost all pantry cupboards! Cooking time includes roasting the butternut.
- 7 ounces butternut squash, raw weight
- 1 tablespoon oil
- 14 ounces salmon, canned
- 8 ounces imitation crabmeat (also known as crabsticks)
- 1⁄2 teaspoon salt (or more, to taste)
- 1⁄2 teaspoon black pepper
- 1 tablespoon fresh ginger, finely chopped
- 2 teaspoons Thai fish sauce
- 2 teaspoons garlic, finely chopped
- 2 tablespoons spring onions, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 tablespoons lime juice or 2 tablespoons lemon juice
- 1 teaspoon Tabasco sauce (or some chopped hot pepper) or 1 teaspoon hot sauce (or some chopped hot pepper)
- 2 tablespoons sesame oil or 2 tablespoons olive oil
- 3 tablespoons tangy mayonnaise
- 2 eggs
- Heat oven to 350 deg F/180 deg Celsius.
- Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway).
- Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
- Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut.
- Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces.
- Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
- Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
- Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much.
- Bake about 1 - 1 1/4 hour, until firm.
- Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.
This so TASTY! I followed the recipe pretty closely, but substituted sweet potato for butternut squash and canned, real crab for the fake stuff. I only had about 11 oz of salmon (what 2 cans of 213g each came out to, minus the liquid), but it still was delicious. For crab, I used 2 cans 120g each, juice squeezed out. I wasn't sure what was meant by "tangy mayo," so I added 1 tsp of pickle juice (juice from the pickle jar!) and it came out delicious! Perfectly moist. I used a glass loaf pan. I will definitely make this again! :)
This is excellent! Instead of topping this with mayo, I used Kraft sandwich spread. Other than that, I used dried parsley and onions to absorb the moisture. I strained the squash prior to mixing it in. This worked out very well. I served it with jasmine rice and spinach salad. Thank you so much Zuri!