Classic Thai fish cakes (Chả cá Thái Lan)

I love Thai food. When i was in Vietnam, I went to a Thai restaurant 2 -3 times a week. I would say the taste of Thai food in Vietnam is similar to authentic Thai, but in NYC Thai food is adjusted to American taste. Actually, I do want to make some Thai food at home as I'm craving for Thai fish cakes and Tom yum soup, but it is not easy to find Thai ingredients in NYC. One day, when i was wandering around Chinatown, I found a tiny Thai grocery store located in a little alley called Mosco street. I bought some Thai lime Kafirr leaves which is very hard to find in New York and costs $3 just for a few leaves.

Thai fish cakes are a popular dish in Thai cooking. It makes a great snack, especially when you dip it in spicy sweet chili sauce. You can also serve it as a main course with sticky rice and pickled cucumber and carrot.

Well, let's get cooking now.

Ingredients: (Adapted & modified from About Thai food.com)

• 1 lb (.454 kg) white-fleshed fish fillets (Cod, Tilapia etc....)
• 6 kaffir lime leaves, snipped into thin strips with scissors
• 2 Tbsp. coconut milk
• 2 Tbsp fish sauce
• 1/2 tsp. shrimp paste OR 2 tsp. red curry paste (I use red curry paste because my hubby doesn't eat shrimp paste)
  
• 1/2 Tbsp. chili powder
• 1/3 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/2 tsp. brown sugar
• 5 big string beans, sliced
• 1 thumb-size piece galangal OR ginger, grated ( I use ginger)
• 3 cloves garlic
• 1/2 cucumber (to accompany cakes)
• Olive or Canola oil for high temp. frying
• To SERVE: Thai sweet chili sauce & lime wedges

Preparation:

1. Rinse fish and use paper towel to pat thoroughly dry (if using frozen, the fish will be more moist so be sure to dry it as well as you can). Cut into chunks and place in food processor.
2. In a cup, combine the coconut milk, fish sauce, red curry paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
3. Add remaining ingredients (kaffir lime leaf strips, string beans, ginger and garlic). Pulse to create a thick fish paste.
4. Picking up a small amount in your hand, pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick.   
   
   Tip: If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent the paste from sticking.
5. Set a plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes. Cut the cucumber length-wise, then dice up into small cubes and set aside. Pour oil into a small frying pan or wok (at least 1 inch deep).
6. Heat oil. When hot enough, gently place cakes in oil. Fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.
7. Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh coriander and a squeeze of lime juice just before eating.

                                                    Good luck and Enjoy !

Salmon with Teriyaki & Siracha cream sauce

After reading a mouthwatering post " Stuffed salmon with siracha cream sauce" on the  Boogie Blog I decided to make this dish with some minor adjustments: I took out the cream cheese to reduce the fat (also, it's not my favorite ingredient).  If you love salmon and spicy, try this new combination! The sriracha sauce, mayo and condensed milk work great together, perfectly complimenting the salmon. Try both versions and tell me about it!

Here is the recipe for you to try.

Serving: 2pax

TERIYAKI MARINADE INGREDIENTS

1 tablespoon cornstarch

1/4 cup cold water

1/4 cup soy sauce

1 cup water

3 tablespoon packed brown sugar 

1/2 tsp ground ginger

1/4 tsp garlic powder

1 tablespoons honey

TERIYAKI MARINADE COOKING

1. in a small bowl, combine cornstarch & water. stir until cornstarch is dissolved; set aside

2. in a saucepan, combine water, soy sauce, ground ginger, garlic powder, brown sugar & honey; bring to a simmer

3. when liquid is simmering & brown sugar has melted, add the cornstarch/water mixture & simmer until thick enough to coat a back of a spoon (do not overthicken!)

SRIRACHA CREAM SAUCE INGREDIENTS

1/4 cup Sriracha sauce

1 cup mayonnaise

3 tablespoons condensed milk

SRIRACHA CREAM COOKING

1. in a medium bowl, combine Sriracha & mayo & whisk well

2. add condensed milk & whisk until fully incorporated; add more condensed milk for a milder taste & more Sriracha for a spicier taste

SALMON W/ TERIYAKI & SRIRACHA CREAM SAUCE INGREDIENTS

2 salmon filets

teriyaki marinade (recipe above)

sriracha cream sauce (recipe above)

green onions (thinly sliced)

sesame seeds

olive oil

  SALMON W/ TERIYAKI & SRIRACHA CREAM SAUCE COOKING

1. in a baking/marinading dish, place salmon filets & add 1/2 cup to 3/4 cup teriyaki marinade. let marinade reach about 1/2 of the sides of filets. marinade in refrigerator for at least 30 minutes to overnight

2. preheat oven to 400 degrees. meanwhile, line a baking dish with parchment paper & lightly brush with olive oil; set aside

3. in the prepared baking dish, place salmons & sprinkle a nice amount of sesame seeds. cover the baking dish & salmon filets with another sheet of foil & bake at 400 degrees for 20 minutes or until salmon is cooked then turn to broil for 4minutes. It made the Salmon look browned and more yummy.

4. after baking is done, place in a serving dish & drizzle with sriracha cream sauce & garnish with thinly sliced green onions. Served with mashed potatoes.