Thai Style Fish Cakes

Anyone that knows me, know how much I love competition cooking shows. Shows like Iron Chef, Chopped and Cutthroat Kitchen are some my favorites. The idea of taking items that have already been cooked and repurposing them into completely new and tasty dishes... its the ultimate in culinary creativity.

I decided to give myself a little challenge. I had some funky fish patties made from Swai (similar to catfish) that I really didnt like. Time to create something new! Because the patties are not breaded and the fish is a white fish, I decided to create a fish cake, but not in the traditional Caribbean style. Instead I used asian flavors and pan fried them without breading them. A perfect compliment to the Asian slaw that I posted last year.
On to the recipe:

I used fish 3 patties
Basil (chiffonade)
Cilantro (chiffonade)
Green Onion rough chop
White onion
Ginger (minced)
Garlic
Red chili
Fish sauce
Lime


In a food processor, chop up the garlic and onion. Break up the fish patties and add to machine. Pulse to break up but keep texture. Pour out into a bowl and add basil, cilantro, ginger, red chili, fish sauce, green onion and lime. Mix together and form small patties.
Place into a hot pan with a little oil, on low heat. Let each pattie cook about till brown on each side. That's it!

*This can be done with fish that has already been cooked as well. Just watch the amount of fish sauce. Cooked items already have salt and then the salt content in fish sauce is very high. Use sparingly.

Green Mango Salad

Mango season is upon us here in Barbados. For me that means the tree is full of mangoes that have to be picked before the birds get to them. So we have a house full of green mangoes waiting for them to ripen.
Instead of waiting, I decided to create a savory salad using my very green mangoes. The savory ingredients compliment the slightly tart with a hint of sweetness. This is a throw together salad and I really just threw in the vegetables I had available.
Feel free to experiment and add things to this salad. You really cant make a mistake. If you like Mango Chow, you will love this salad.
Here is the recipe!

Green Mango Salad

About 1cup of sliced Green Mango
(I used a mandoline to get the shredded look)
1 Tomato, deseeded and sliced
1/4 bell pepper
(Whatever color you would like)
1 small cucumber sliced thin
(I left the skin on for color. You dont have to though).
1/2 Small Red onion, sliced thin
1/2 Shredded Carrot
(There are none in the picture, but they are a lovely addition)
Cilantro (chiffonade)
Green Onion (rough chop)

Dressing:
Apple Cider Vinegar
Grapeseed Oil
Fish Sauce
Garlic
Hot pepper (to your taste level)
Agave or honey

Combine all the salad ingredients in a bowl. Set aside. Combine dressing ingredients in a blender to taste. Be careful with the fish sauce. It can be VERY salty and a little goes a long way. You want the dressing to be a balance of sweet, salty, and spicy. The oil is the carrier of the flavors. Don't use too much.
Thats it. Pour over the salad ingredients mix and garnish with more cilantro and green onion. Place in the fridge to let the flavors combine. The longer it sits, the better it will taste. Take out of the fridge about 20 min before serving to allow the salad to return to room temperature.

The Coconut Baby Farmer's Market Schedule

Its the official... (insert hype music here)

Coconut Baby Farmers Market Schedule!

Tag a friend that needs some "Coconut Baby" in their lives!!!!

Bringing you Gluten-Free wonders, delicious treats, and exotic drink concoctions! The menu changes at every market. Always different, always delicious, always "Island Love on plate!"

Cilantro Hot Sauce

I have been slipping on my recipe posts and I bring you apologies in the form of this awesome homemade hot sauce with cilantro being the vehicle driving this flavor train!

MyTrinidadian people may be familair with this sauce being made with Shado Beni. Shado Beni is the close cousin to Cilantro. To me, Cilantro has a sharper flavor profile and combined with the lime and green onion in this recipe has a pickle feel.  I love the idea of creating this sauce and using it on Cou Cou, provisions, or a beautiful steamed Mahi Mahi (Dolphin)

On to the recipe!!!

Cilantro Hot Sauce

A bunch of cilantro
Lime juice
Hot pepper
Salt
Water
Green onion
Garlic

You can chop everything by hand or throw it into a blender. I like to chop in order to preserve the integrity of the ingredients. A blender is going to pulverized everything into a thin sauce.
If you chop, like I do. Just add the lime and water at the end to control the liquid content. Be sure to salt to taste.

Try it out and let me know what you think!