It was time for an Asian-inspired dinner. I love making seafood burgers. I’ve done them many times with shrimp and catfish. This time it was shrimp and scallops. Two sides dishes: rice flavored with scallion and Chinese sausage; and homemade kimchi.
The challenge with these types of fish cakes is getting a texture that will hold together well in the sauté pan. Usually chopping the fish in a food processor gets you a pretty sticky result and no egg is necessary as a binder. I didn’t want to use egg and instead baked these cakes in a muffin pan. They came out light a fluffy. With a dipping sauce of some soy sauce, Shiaoxing wine, and some wasabi, there were lovely.
If you’re interested in my kimchi, you’ll find it in this blog. As for the rice, it was simply a matter of chopping up scallion and the Chinese sausage, sautéing the rice with them in the pan in just a bit of oil for a couple of minutes, adding the liquid (half chicken stock and half water) and letting the rice cook in the normal fashion. That’s all there is to it.
So, on to the fish cakes:
Shrimp and scallop "muffins" (makes 4)
8 oz. shrimp, peeled and de-veined
8 oz. scallops
1 or 2 scallions, white and green parts chopped fine
2 tbsp unseasoned breadcrumbs
2 tbsp mayonnaise
Shiaoxing cooking wine
Soy sauce
Wasabi (to taste)
Cut the shrimp and scallops into equal-size pieces, about ½” each. Put them in the food processor with the scallions and pulse to combine. You don’t want a puree. Think of it as a fine chop along with the two elements coming together.
Put the mixture into a bowl and stir together with breadcrumbs and mayonnaise.
Preheat the oven to 375 degrees and grease a muffin pan with Pam.
Divide the mixture into 4 “muffins”. Bake for 15 minutes.
In the meantime, mix together soy, wine and wasabi. Put it into a small dipping bowl.
The challenge with these types of fish cakes is getting a texture that will hold together well in the sauté pan. Usually chopping the fish in a food processor gets you a pretty sticky result and no egg is necessary as a binder. I didn’t want to use egg and instead baked these cakes in a muffin pan. They came out light a fluffy. With a dipping sauce of some soy sauce, Shiaoxing wine, and some wasabi, there were lovely.
If you’re interested in my kimchi, you’ll find it in this blog. As for the rice, it was simply a matter of chopping up scallion and the Chinese sausage, sautéing the rice with them in the pan in just a bit of oil for a couple of minutes, adding the liquid (half chicken stock and half water) and letting the rice cook in the normal fashion. That’s all there is to it.
So, on to the fish cakes:
Shrimp and scallop "muffins" (makes 4)
8 oz. shrimp, peeled and de-veined
8 oz. scallops
1 or 2 scallions, white and green parts chopped fine
2 tbsp unseasoned breadcrumbs
2 tbsp mayonnaise
Shiaoxing cooking wine
Soy sauce
Wasabi (to taste)
Cut the shrimp and scallops into equal-size pieces, about ½” each. Put them in the food processor with the scallions and pulse to combine. You don’t want a puree. Think of it as a fine chop along with the two elements coming together.
Put the mixture into a bowl and stir together with breadcrumbs and mayonnaise.
Preheat the oven to 375 degrees and grease a muffin pan with Pam.
Divide the mixture into 4 “muffins”. Bake for 15 minutes.
In the meantime, mix together soy, wine and wasabi. Put it into a small dipping bowl.
4 comments:
Cooking them in your muffin pan is a great idea... they look and sound delicious.
I love that you cooked them in the muffin pan! I am definitely going to try this.. think I might use some tilapia :) go figure!! They look delicious!
These sound interesting and worth a try. Have a great day. Blessings...Mary
Nicely put together dish. I really want to try making my own kim chi soon, so I'll be consulting your recipe.
Post a Comment