An often farmed brand known as Swai.
Light, tender, and white;
Quite often at night
It's heard singing through "Bali Hai."
"A picture is worth a thousand words" is a wholly inadequate quote for this picture. It's worth a free blog site, which is, as we all know, what this is. Aided by my camera phone. Anyhow, I experimented today with an idea I will sell to a client for a dinner to be prepared for her for Monday. These are moist and delicate little pillows.
Contents:
6 oz shrimp
6 oz flounder
3 scallions
1/4 cup egg white
pinch each of salt, pepper, and cayenne
All gets buzzed in the food processor and results in a pretty wet pudding. It will hold together when molded with wet hands. To prepare for eating I boiled some broth, slipped the dumplings in and let them poach at a very low simmer for 3 minutes, flipped them and let them go for 3 more. They are served here over ramen noodles, but for my client it will be Jamaican rice and peas.
Aaahhh... so instead of making them into patties, you boil and make them into dumplings.. I like this idea a lot. Probably couldn't get my picky eater to try it.. but that probably doesn't surprise you!
ReplyDeleteI'm too picky of a seafood eater to go for this. Boiling seems a little too mushy for me. I'm just weird that way. Like your poetry though! Have a good weekend!
ReplyDeleteDelicious - I love dumplings - but I've never tried fish ones - scrumptious!
ReplyDeletemary x
i love dumplings :0) and congrats on the book all the best with it :-)
ReplyDeletewhat a genius dish! I never thought to do seafood dumplings. FIrst time for everything
ReplyDeleteWhat kind of peas are you going to use, pigeon peas? I never can find those when making jerk foods.
ReplyDelete