THAI FISH CAKES & NOODLES


THAI FISH CAKES
INGREDIENTS
  • 2 4-ounce cans spicy thai (satay) tuna
  • 2 6-ounce cans tuna in water
  • 2 teaspoons peanut sauce
  • 1 cup panko bread crumbs
  • 1 teaspoon cilantro
  • 1 Tbsp water (or liquid from the cans of tuna)
  • 2 Tbsp chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper
  • 1 raw egg
  • 2 Tbsp olive oil
  • 1/2 teaspoon butter
METHOD
1 Drain the liquid from the tuna cans, reserving a tablespoon of the tuna water.
2 In a medium bowl, mix together the tuna, peanut sauce, panko, cilantro, water, and chives. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
3 Divide the mixture into 6 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)
4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
THAI NOODLES
INGREDIENTS
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup raw sugar
1 teaspoon salt
METHOD
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
INGREDIENTS
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves
METHOD
Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended (this sauce smells amazing, just like the vinegar/carrot sauce for Vietnamese egg rolls). Reserve.
INGREDIENTS
Noodles:
1 package of Angel Hair pasta
1 can asian mini corn pieces
METHOD
Noodles: Bring a large pot of salted water to a boil, add pasta and corn.  Cook as per pasta package directions and strain.  Place pasta/corn in a bowl and add Sauce 1 and Sauce 2, toss to coat.
Serve fish cakes with a side of pasta, garnish with cilantro and lime wedges

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