June 29, 2004
Thai Fish Cakes
Ingredients:
2 lbs catfish fillets
2 eggs
1/2 cup chopped fresh cilantro
1 tbsp red curry paste
2 tbsp fish sauce
1/2 cup water
peanut oil for frying
Directions:
1. Put all of the ingredients (except for the oil) into a food processor or blender (if using the blender, blend the fish in portions, then mix everything in a bowl), and whirl until well mixed. Remove from processor and place into a bowl. Form into patties (wet hands before making each patty) and set aside.
2. Put 1" of peanut oil in bottom of a cast iron skillet and heat. When hot, place as many fish cakes in the pan as will fit without crowding. Fry on a medium heat until golden brown (will take a while), then flip cakes and fry on the other side. Remove from pan, drain on several layers of paper towels and serve with cucumber salad.
Comments:
This dish was very yummy, though next time I'd like to spice up the fish cakes a bit more so that they have some kick. I might try more curry paste, my brother suggested either some Sriracha Sauce or tossing a dried chili in the oil while the fish cakes cook, and I thought maybe some wasabi powder mixed in would do the trick. Other suggestions are welcome.
Serves 4.
From The New Not-Strictly Vegetarian Cookbook
Posted by dahl at 02:23 PM | Comments (0)
March 01, 2004
Salmon with Mango Sauce
This is an incredibly simple recipe that tastes delicious. Accompany with rice for a quick and healthy main course. Easily adjustable for however many people you have)
Ingredients:
Salmon filets (6-8 oz per person - thin filets are better because they will cook more evenly)
Mango juice (1/3 - 1/2 cup per person - either puree your own from fresh mangos or Goya mango juice will do just fine)
Scallions, chopped (for garnish - approximately a small handful per filet)
Olive oil (small ammount for cooking)
Directions:
The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking. Otherwise, just wait for it to come off during the cooking process.
Heat enough oil to coat the pan, and then add the salmon filets. Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the filet is), flip over and add another 1/3 of the mango juice to the pan. Cook the filet until no longer pink, then remove from the pan. Sprinkle with chives and serve with rice.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Roughly based on a recipe found in The Williams-Sonoma Collection: Fish
Posted by dahl at 09:58 AM | Comments (0)