Thursday, March 02, 2006

If I Were a Fish Cake...

Well, quite frankly, I would try my darndest to taste as disgusting as possible, so no one would eat me.
Luckily, I am not a fish cake.
But I would like to think that the little fish cake in question would have dreams and ambitions. Maybe from humble beginnings, like a small, dolphin-safe fish farm. Yet, with aspirations of becoming the next Hollywood hotshot, cruising down the walk of fame, patty in pan, with his good pal, Emeril. Eh, dreams and ambitions are over-rated. So let's eat the little fish cake, and say it was good.

The fish cake we speak of was yet another Beverly Gannon inspired recipe. I failed to truly adhere to the directions, only because of my pantry's limitations. It was still amazing.
(I apologize in advance for the picture. This is what happens when parsley explodes.)

Day 3: Fish Cakes with Ginger Tartar Sauce
Fish Cakes

Fish Cakes
1/2 lb assorted fish fillets, finely chopped (I used 2 cans of Tongol Tuna)
2 green onion stalks, finely minced
1/4 c red bell pepper, finely minced
2 cloves garlic, finely minced
1 tsp basil
1/4 tsp coriander
3 Tbs mayo
1 egg, lightly beaten
1 tsp salt
1/4 tsp ground black pepper
2 c bread crumbs, divided
1/2 c vegetable oil

Ginger Tartar
1/2 tsp ginger powder
1/4 c mayo
1/4 tsp horseradish (or wasabi paste)
1/4 c red onion, finely minced
2 cloves garlic, finely minced
1/4 tsp coriander
juice of 1/2 lemon
1/4 tsp salt
olive oil

Fish Directions
1. Mix all ingredient and only 1 cup of the bread crumbs in a medium bowl.
2. Refrigerate for 30-60 minutes.
3. Place remainder 1 cup of bread crumbs on a plate. Form fish into patties and coat in crumbs.
4. Heat oil on a skillet over medium/high heat. Cook patties for 2-4 minutes on each side.
5. Set on napkin to absorb excess oil.

Tartar Directions
1. Heat olive oil on skillet and cook onion and garlic until tender. About 4 minutes.
2. Mix all ingredients in a small bowl and set aside.

Monkey Notes:
I substituted coriander for cilantro, since the hubby is not a big fan of the leafy part of the herb. Coriander is actually the seed of the plant, while cilantro is the leaf. They're like fraternal twins of the spice world - two of the same, but very different. If you decide to use cilantro instead, just double the measurements.

Hmmm... how 'bout if YOU were a fish cake?


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