White Fish Cakes with Sriracha

This Indonesian recipe is especially delicious because my two nieces helped me make it! We used striped bass for the fish fillets. It’s delicate and flaky when cooked. Any nice white fish will do! Of course, I love heat so if you’re not into that you can go easy on the sambal oelek. I prepared this recipe as an appetizer making mini-cakes, but this is great as a main course as well. Don’t forget the lemon on the side for that extra zing of citrus!  Thank you, Darby and Jordan!  It was a blast having you in my kitchen!

White Fish Cakes with Sriracha
 
Author:
Serves: 4-6
Ingredients
  • 1½ pounds boneless, skinless white fish fillets
  • 4 tablespoons canola oil, divided
  • 1 large shallot, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped lemongrass (white part only)
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sambal oelek
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 3 green onions, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 egg lightly beaten
  • Lemon wedges for serving
Instructions
  1. Roughly chop the fish fillets. In a food processor, pulse the fish to form small chunks. Set fish aside.
  2. In a large non-stick sauté pan, heat 1 tablespoon of the oil on medium-high. Sauté the shallots, garlic, lemongrass, and ginger until translucent but not mushy, about 3 minutes. Set aside to cool.
  3. In a large bowl, combine together the fish, cooked vegetables, sambal oelek, turmeric, cumin, green onions, mint, and beaten egg. Form into 3-inch patties and place on a baking tray.
  4. Wipe out sauté pan and add remaining oil over medium-high heat. Add the fish patties to hot pan in a single layer and brown on both sides, about 3 minutes each side. Remove from heat and pat with paper towels. Drizzle fish cakes with sriracha sauce. Serve with lemon wedges and extra sriracha sauce on the side.
Notes
Sambal oelek can be found at select grocery stores and specialty Asian markets.

 

Vegetarian Steamed Buns

I love it when a recipe is both incredibly easy and delicious! For this popular Chinese dish, we’re going to cheat a little by using Pillsbury Grands, which are available everywhere at your local grocery store. Easier than making it from scratch! Just steam them and stuff them with just about anything! I’ve pocketed these with shiitake mushrooms and other sautéed veggies for this particular recipe, but it can also be stuffed with your favorite protein. Dig in for a quick snack, or a meal!

Vegetarian Steamed Buns
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 shallots, chopped
  • 2 leeks (white parts only), sliced
  • 8 large shiitake mushrooms, sliced
  • 2½ tablespoons hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1½ teaspoons fresh ginger, grated
  • 1 can (16.3 oz) Pillsbury Grands Buttermilk Biscuits
  • 2 green onions, sliced
Instructions
  1. In a medium-sized skillet, heat canola oil on medium high. Add shallots and leeks. Sauté for 7 minutes until caramelized. Add mushrooms and sauté until cooked through. Stir in hoisin sauce, soy sauce, and ginger. Mix well. Remove from heat and toss in green onions.
  2. While vegetables are cooking, separate dough into 8 biscuits. With fingers, flatten each into rounds about ½ inch thick. Fold over to form half-moon shape; place in steamer or bamboo steamer lined with parchment paper. Set steamer on top of wok or saucepan with boiling water. Steam 10 minutes; cool completely.
  3. Cut buns in half, but not completely through, to form a pocket. Stuff buns with vegetable mixture and serve immediately on a platter.

 

Shrimp and Turkey Asian Meatballs

Starters | March 28, 2016 | By

When I entertain, I like to include a hot appetizer, like these tasty Asian meatballs. Honestly, how many “Italian” meatballs can you keep eating? This is a fantastic Asian alternative and just as simple to make. You can substitute the ground turkey for ground pork, ground chicken, or even ground sausage. So many options!

Shrimp and Turkey Asian Meatballs
 
Author:
Serves: 20 meatballs
Ingredients
  • 1 pound ground turkey
  • ½ pound uncooked shrimp, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 3 green onions, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 small carrot, finely chopped
  • ¼ teaspoon red pepper flakes
  • 1 egg
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup Panko bread crumbs
  • 1 tablespoon canola oil
Dipping Sauce
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sambal oelek or sriracha sauce
  • 1 tablespoon mirin wine
  • 1 teaspoon fresh ginger, grated
  • ½ fresh lime, juiced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fresh cilantro, chopped
Instructions
  1. Preheat oven to 400 degrees. In a large mixing bowl combine turkey, shrimp, garlic, shallots, onions, ginger, carrots, red pepper flakes, egg, salt, pepper, and bread crumbs until thoroughly mixed. Form into 2-inch balls and place on baking tray lined with waxed paper.
  2. Heat canola oil in a heavy, oven-proof skillet or cast iron pan on high heat. Brown meatballs in skillet on both sides, about 2 minutes, and place skillet in hot oven for 10 more minutes until cooked through. Remove and serve immediately with dipping sauce.
  3. To make dipping sauce: Whisk together chili sauce, sambal oelek, mirin wine, ginger, lime juice, soy sauce, and fresh cilantro. Serve along side the meatballs.
Notes
Sambal oelek can be found at specialty Asian markets and select grocery stores. You can substitute the sambal oelek for sriracha sauce.