Saturday, June 25, 2016

thai fish cakes with cilantro-lime slaw

The flavor of these is SO ON POINT. Super yummy, and with the coleslaw, it filled me up very well.  From Home Chef.

Thai Fish Cakes with cilantro-lime slaw

1 Lime
3 Cilantro Sprigs (more would have been nice)
2 Garlic Cloves
2 Tilapia Fillets
8 oz. Slaw Mix (cabbage green and purple, carrots)
⅔ Cup Panko Breadcrumbs
1⅞ oz. Mayonnaise
1 tsp. Dark Chili Powder
2 tsp. Chopped Ginger
1 Tbsp. Fish Sauce
1 ½ oz. Sriracha

Prepare the Ingredients
Quarter lime and cut one quarter in half. Stem cilantro and finely chop. Mince garlic. Rinse tilapia and pat dry.

Roast the Fish
Season both sides of tilapia with ½ tsp.salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet, drizzle with 1 tsp. olive oil, and place on middle rack of oven. Roast 12-15 minutes, or until fish reaches a minimum internal temperature of 145 degrees. Remove from oven, carefully transfer to a plate, and allow to cool for 5-10 minutes.

Prepare the Slaw
In a mixing bowl, combine slaw mix, juice of two lime quarters (add additional lime quarter to taste), 1 Tbsp. olive oil, half the cilantro (reserve remaining for fish cakes), ¼ tsp. salt, and a pinch of pepper. Refrigerate before serving. Mix slaw a few times throughout refrigeration to marinate evenly

Prepare the Fish Cakes
Once tilapia has cooled, transfer fish to a mixing bowl and use two forks to lightly pull fillets into shreds. Add panko breadcrumbs, mayonnaise, chili powder (to taste), ginger, remaining cilantro (reserve a pinch for garnish), fish sauce, garlic, 1 Tbsp. Sriracha (to taste), and a pinch of salt and pepper to bowl with fish. Using hands or a spoon, mix together until combined and able to be formed into cakes.

Cook the Fish Cakes

Form mixture into four evenly-sized fish cakes. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan (in batches, if necessary, to avoid crowding pan). Cook 3-4 minutes per side, or until browned and warm throughout. Remove cakes from heat and set aside.

Plate the Dish
Add a serving of chilled slaw to plate. Place two fish cakes against slaw and drizzle with remaining Sriracha for a bit of heat, if desired. Garnish with remaining cilantro and lime wedge.

Wednesday, June 22, 2016

cashew chicken

Trying to clean out my freezer, I found a bag of cashews and found this recipe for cashew chicken.  So good!  I just made a few modifications, like adding broccoli.

  • 1 lb / 500g chicken breast or thigh fillets, cut into 1”/2.5m pieces
  • 2 tsp baking soda (bi-carb soda – NOT baking powder)
  • 3 tbsp soy sauce
  • 3 tbsp Chinese rice wine (shaoxing wine) or dry sherry
  • 3 tbsp oyster sauce
  • 2 tsp sesame oil
  • Dash of white pepper
Stir Fry
  • 1 tbsp cornstarch / cornflour
  • 6 tbsp water
  • 2 tbsp peanut oil (or vegetabe oil)
  • 2 garlic cloves, very finely chopped
  • ½ onion (yellow, brown or white), chopped into 1cm/1/3” pieces
  • 1 small green bell pepper (capsicum), chopped into 1cm/1/3” pieces
  • 1 head broccoli
  • ½ cup roasted cashews (salted or unsalted)
  1. Place Sauce ingredients in a jar, screw on lid and shake to combine.
  2. Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set aside to marinate for 20 minutes.
  3. Add cornstarch and water into remaining Sauce. Screw lid on, shake to combine.
  4. Heat oil over medium high heat in a wok or heavy based skillet. Add the garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
  5. Then add the chicken and bell pepper and cook until all the chicken turns white but is still pink inside (about 2 minutes).
  6. Pour the Sauce in, bring to simmer and cook for around 2 - 3 minutes or until it thickens and the chicken is cooked through.
  7. Remove from stove, stir through cashews and serve with rice.
1. Tenderizing the chicken with baking soda is optional.

2. If you feel like a bit of zing, add 2 tsp chili sauce or sriracha .

3. This is a recipe that has evolved over time as I endeavoured to make it as close to what it is like at restaurants. The original base recipe probably came from a Chinese cooking show like Kylie Kwong.

Nutrition per serving assuming this serves 4. It can easily serve 5 or more with other sides, as is typically served at Chinese restaurants. Cashew Chicken Nutrition