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.
6 comments:
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!
I'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!
Delicious - I love dumplings - but I've never tried fish ones - scrumptious!
mary x
i love dumplings :0) and congrats on the book all the best with it :-)
what a genius dish! I never thought to do seafood dumplings. FIrst time for everything
What kind of peas are you going to use, pigeon peas? I never can find those when making jerk foods.
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