Spicy Fish Cakes with Cilantro Soy Dipping Sauce

Ingredients 

6oz Salmon skinned 
6oz white fish
1 cup small shrimp peeled and deveined 
5 oz of green beans (fresh) 
1 1/4 tsp lemongrass puree (I found this in the produce section in a tube) 
1 1/4 tsp ginger puree (it was right next to the lemongrass puree) 
1 1/4 tbs fish sauce 
1 rind of a lime finely shredded 
1 1/4 tbs chopped fresh cilantro 
2 egg whites lightly beaten (use the medium sized eggs)
all purpose flour to dust and to keep them from sticking to your hands
oil for deep frying 


Directions 

1.Cut the fish into cubes and chop up the shrimp. Trim green beans and thinly chop 
2. Next put the fish, shrimp, lemongrass puree, ginger puree and lemon rind into a food processor and coarsely ground. Dont mush it! 
3. In a bowl mix fish sauce, cilantro, green beans, egg whites and fish mixture from food processor. 
4. Flour your hands and shape into small balls and then flatten into round cakes about 1/2 inch thick. Chill for an hour. I chilled mine for a few hours and they were fine. 
5. After they have chilled deep fry for about 2-3 mins until golden brown. Make sure you drain them of the excess oil. I just put them on a paper towel and blotted them with it. 

Cilantro Soy Dipping Sauce

Ingredients 

1 1/2 tbs of coriander seeds 
5 tbs dark soy sauce 
1 1/4 tsp white wine vinegar 
3/4 tsp sugar 
fresh cilantro leaves 


Directions 

1. Toast the coriander seeds in a heavy bottomed skillet til golden. Do not add anything just the seeds. Cook on medium heat. Make sure you stir them around so you dont burn them. 
2. Now mix the seeds with the soy sauce, white wine vinegar and sugar in a bowl. Stir until sugar dissolves. Serve in a mini dipping bowl and sprinkle a few fresh cilantro leaves into the sauce. 


These were delicious! You can once again alter the fish according to your preference. If you dont like salmon add another or add more shrimp! Have fun with it!

Spicy Chicken Pad Thai

Ingredients 

1 pack dried rice stick noodles 
1 lb diced chicken cooked 
1/2 cup roasted peanuts (take unsalted out of the shells nuts and bake in the oven til golden brown) 
1 cup fresh beansprouts 
1/2 cup chives cut into 1 inch pieces 
6 eggs 
2 teaspoons cayenne pepper powder 
1/2 cup fish sauce 
1/2 cup soy sauce 
1/4 cup sugar 
1/4 cup vegetable oil 
2 tablespoons garlic puree 
2 tablespoons onion puree 
1/2 cup of water 
cilantro for decoration 


Directions 

1.Cook the chicken and dice into cubes or bite sized pieces and set aside. 
2.Soak rice noodles in cold water for 15mins or til they are softened and cut into about 6inch pieces, strain and set aside. 
3. Heat oil in large skillet or wok and add garlic and onion stir for about 2mins or so. 
4 Next add one at a time the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time on medium heat. 
5. Add eggs and continue to stir then add the 1/2 cup of water....when cooking the eggs scramble them in the skillet or wok 
6. Add the noodles and stir CONTINUOUSLY! 
7. Lastly add bean sprouts and chives 
8. Add the cilantro to the top for decoration (it also tastes good!) 


If you like you can add a 1/2 of a cup of each, tofu or baby shrimp. I didn't add shrimp because it went in the soup and fish cakes.