Posted in Recipes

Summer Crab Cakes

Summer Crab Cake Recipe

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Ingredients

  • 12 Ounce(s) Firm white fish fillets, cut into chunks
  • 1 Tablespoon(s) Thai Kitchen® Red Curry Paste
  • 1 Egg
  • 8 Green beans, thinly sliced
  • 4 Green onions, green parts only, thinly sliced
  • 3 Cloves garlic, finely chopped
  • 2 Tablespoon(s) Thai Kitchen® Premium Fish Sauce
  • 1 1/2 Tablespoon(s)Cornstarch
  • 1 Teaspoon(s) Sugar
  • 2 Tablespoon(s) Vegetable oil
  • Thai Kitchen® Sweet Red Chili Sauce

 

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DIRECTIONS:

1. Place fish, curry paste and egg in food processor; cover. Process until smooth. Set aside. Mix green beans, green onions and garlic in large bowl. Add fish sauce, cornstarch and sugar; stir to make a smooth paste. Add fish mixture; mix well. With lightly moistened hands, divide fish mixture into 1/4 cup portions and shape into thin patties.

2. Heat a wok or heavy skillet on medium-high heat; add oil. Fry patties in batches until golden brown on each side. (Do not overcook.) Drain on paper towels.

3. Serve warm or cold with Thai Kitchen Sweet Red Chili Sauce for dipping.

*Recipe and Photo Courtesy of McCormick & Company, Inc

 

This delicious recipe for Crispy Fish Cakes pairs perfectly with the Table White Wine

 

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Posted in Recipes

Pan Seared Fish with Chile Lime Butter

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Delicious pan fried fish with a flavor packed Chile lime butter sauce.

Ingredients

  1. For chile lime butter
    • 1/2 stick (1/4 cup) unsalted butter, softened
    • 1 tablespoon finely chopped shallot
    • 1 teaspoon finely grated fresh lime zest
    • 3 teaspoons fresh lime juice
    • 1 teaspoon minced fresh Thai or Serrano chile (preferably red), including seeds
    • 2 tablespoons pablano pepper
    • 1/2 teaspoon salt
  2. For fish
    • 6 (5- to 6-oz) pieces skinless tilapia fillet
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil
    • A pinch of cumin and coriander on each filet

Preparation

  1. Make chile lime butter:
    1. Stir together butter, shallot, zest, lime juice, chile, and salt in a small sauce pan and heat until butter is melted
  2. Prepare fish:
    1.  Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
    2. spoon chile lime butter over the top