So I got a bit creative the other night and decided to try and concoct a Thai inspired fish dish. I’m not sure what did it, but I’m thinking it must have been the coconut milk that I bought at Trader Joe’s earlier in the day. If you haven’t already guessed, I’m a Trader Joe’s ADDICT. We don’t have a lot of fancy schmancy (and affordable!) food stores here in Charlotte. It’s something that I really, really, REALLY miss about living in Dallas. The food stores there were amazing. Central Market, Sprouts, Market Street, Whole Foods *Sigh*. But I digress. We’re here to make some dinner so let’s break out the fish! Here’s what you’ll need to bring my inspiration to your dinner table:
Ingredients Needed:
1 Pound of White Fish (I used dover sole)
3/4 Cup of Flour
1 Cup of Panko Bread Crumbs
2 Eggs
1 tsp Lemon Grass
1 tsp Turmeric
1 tsp Salt
1/2 tsp Pepper
2 Cloves of Garlic
2 tsp of Cilantro (1/8 cup Chopped Fresh)
Olive Oil for cooking the fish in
The first thing you need to do in order to create these little beauties, is to get out three separate dishes. In the first dish mix together the flour, salt, pepper, lemon grass, and turmeric. In the second dish, beat the two eggs and then stir in the garlic and cilantro. In the third dish add your panko bread crumbs. Here’s what you’ll have:
Now, grab a large skillet, turn your heat on medium high and add in a few swirls of olive oil to cover the bottom. Dredge your fish; first in flour, then in the egg, and finally in the breadcrumbs. Add the covered fish to the skillet and cook for 3-4 minutes per side or until cooked through and golden brown depending on the thickness of the fish you use. Here’s what it should look like. Are you getting hungry yet? 🙂
If you use a thin fish like I did, you will need to do multiple batches. If that’s the case, you should change out your oil at least once or it will get burned after a couple batches from the random breadcrumbs and fish pieces that stay behind.
And here’s the finished product. I served it up with coconut curry rice, fresh broccoli and a lemon wedge. And yes, the lemon, broccoli and rice (with the above mentioned coconut milk) were all from my good friend Trader Joe as well.
Fish Gone Thai
Total Time: 30 min
Ingredients:
1 Pound White Fish (I used Dover Sole)
3/4 Cup Flour
1 Cup Panko Bread Crumbs
2 Eggs
1 tsp Lemon Grass
1 tsp Turmeric
1 tsp Salt
1/2 tsp Pepper
2 Cloves Garlic
2 tsp Cilantro (1/8 Cup Chopped Fresh)
Olive Oil for Cooking
Directions:
Grab three dishes. In the first dish mix together the flour, salt, pepper, lemon grass, and turmeric. In the second dish, beat the two eggs and then stir in the garlic and cilantro. In the third dish add your panko bread crumbs.
Grab a large skillet, turn your heat on medium high and add in a few swirls of olive oil to cover the bottom. Dredge your fish; first in flour, then in the egg, and finally in the breadcrumbs.
Add the covered fish to the skillet and cook for 3-4 minutes per side or until cooked through and golden brown depending on the thickness of the fish you use.
Teriyaki Mahi Mahi with Mang-O-So Delicious Salsa
This was delicious and easy to make. And best of all, the kids loved it. Even Andrew (my one year old) downed a kid sized portion like it was candy. So let’s get on with it. Here’s what you’ll need to make this dish:
First off, the marinade for the fish (yes I forgot to add the sugar to this picture. It’s a fault of having two small children running around my feet and one wheeling around in his walker while I attempt to make dinner and subsequently take pictures of it):
Ingredients Needed:
3 mahi mahi filets
2/3 cup soy sauce
1/4 cup cooking sherry
2 Tbsp white sugar
1 tsp ginger
1 clove of garlic, minced
Combine the soy sauce, sherry, sugar, ginger, and garlic. Pour the mixture over the fish and let it marinate in the fridge for 2 hours or more.
Now for the mango salsa. I need to add, that the hot pepper and the hot sauce is an optional addition. I didn’t use them this time around mainly because of my three kids who aren’t big fans of spicy foods. If you do decide to use them, they can be added to the top of the fish before cooking; as much or as little as you’d like in spiciness. Ok, here we go with the salsa.
Ingredients Needed:
2 Mangos, diced
1/2 red bell pepper, diced (I used Trader Joes Melange a Trois 3 pepper mix)<
4 Green Onions, chopped
1 Tbsp Cilantro
1/2 tsp garlic powder
1 fresh lime’s worth of juice squeezed
salt and pepper to taste
Again, if you want spice, feel free to add a chopped jalapeno. I held off on spice because of the kids.
1/2 fresh lemon for squeezing on fish
Combine the Mango, bell pepper, onions, cilantro and jalapeno. Stir in the garlic powder, lime juice, salt, and pepper. Place salsa in fridge for 1 hour to give flavors a chance to meld. Heat a large skillet with 2 Tbsp of butter on medium high heat. Add Mahi Mahi to the skillet and squirt with lemon over the top of the fillets. Cook through, flipping once; about 7-9 minutes. Serve hot with Mango salsa on top. Yummy!
So here’s the final meal. I served it up with blue cheesy rice and buttered broccoli as side. Happy Eating!
