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Catfish Fillets Fried with Turmeric, Southern Style

Ingredients:

2 tablespoons garlic, coarsely chopped

1 tablespoon shallots, coarsely chopped

2 teaspoons ground turmeric

1 teaspoon sugar

1 teaspoon ground pepper

1/2 teaspoon salt

2 tablespoons fish sauce

3 tablespoons vegetable oil

1 1/4 lb. firm fish fillets (catfish, tilapia, snapper, halibut, black bass)

1 cup all-purpose flour

1. In the workbowl of a small food processor or blender, combine the garlic, shallots, turmeric, sugar, pepper, salt, fish sauce, and 1 tablespoon of the vegetable oil. Grind to a fairly smooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. In a medium bowl, combine fish with the turmeric marinade, turning to coat, and set aside for 15 to 20 minutes; longer is fine, covered and refrigerated, up to 1 day.

2. To cook the fish, pour the flour in a deep plate. Dip fillets in flour, shake of excess, and set on a plate by stove. Heat the remaining 2 tablespoons of vegetable oil over medium-high heat until a drop of the marinade sizzles at once. Add the fish fillets and cook, carefully turning once, for 5 to 7 minutes (thicker fillets will need more time) until golden brown and cooked through. Transfer to a serving platter and serve hot or warm. Serves 4.

Easy Salmon Cakes

Ingredients:

1 can (14 3/4 oz.) pink salmon, or 1 1/2 cups cooked flaked salmon

1/2 cup mashed potatoes or bread crumbs

1/4 cup onion, finely chopped

1/4 cup coarsely chopped fresh cilantro, basil, mint, or dill

1 egg

1 tablespoon red curry paste

1 tablespoon fish sauce

1/2 teaspoon salt

1/2 teaspoon ground pepper

3 tablespoons vegetable oil

1. Drain salmon well, place it in a medium bowl, and remove and discard any bones and skin. Add The mashed potatoes, onion, and cilantro. In a small bowl stir and mash the egg, red curry paste, fish sauce, salt and pepper until fairly smooth. Add to the salmon mixture and use your hands or a large spoon to combine everything well. Shape into six or eight 3 inch patties and set aside.

2. Heat the oil in a large skillet over medium-high heat until a bit of salmon mixture sizzles at once. Gently add half the salmon patties and cook, carefully turning once, until golden brown, about 3 minutes on each side. Transfer to a serving platter and cook the remaining patties the same way. Serve hot or warm. Serves 4 to 6.

Grilled Salmon with Chili-Lime Sauce

Fish Ingredients:

3 tablespoons garlic, coarsely chopped

3 tablespoons cilantro, coarsely chopped

2 tablespoons fish sauce

1 tablespoon dark soy sauce or soy sauce

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground pepper

2 tablespoons vegetable oil

1 1/2 lbs. meaty fish fillets (salmon, tuna, snapper, cod, halibut, catfish, tilapia)

Sauce Ingredients:

1/4 cup fish sauce

3 tablespoons fresh lime juice

2 tablespoons sugar

1 teaspoon hot green chilies, finely chopped

1 teaspoon cilantro, finely chopped

1. To prepare the fish: In the workbowl of a small food processor or blender, combine the garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a fairly smooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Scrape the cilantro-garlic paste into a medium bowl, add fish fillets, and toss to coat everything well. Set aside for 20 to 30 minutes; longer is fine, covered and refrigerated, up to 1 day.

2. To make the sauce: Combine the fish sauce, lime juice, sugar, and garlic in a small bowl. Stir well until the sugar dissolves, and then sprinkle with the chilies and cilantro. Set aside until serving time.

3. Prepare a very hot fire in a charcoal grill, or heat a gas grill or oven to 425 degrees F. To cook the fish, place it on a lightly oiled grill rack, or in a shallow baking pan in the oven. Cook until handsomely browned and done to your liking, carefully turning once, about 5 minutes on each side, or longer for thicker fillets. Serve hot or warm, with a bowl of sauce on the side. Serves 4 to 6.

Shrimp with Snow Peas

Ingredients:

2 tablespoon vegetable oil

2 tablespoons garlic, chopped

1/2 lb. medium shrimp, peeled & deveined

2 cups fresh snow peas, stemmed or 1 1/2 cups edamame beans, fresh or frozen

3 tablespoons fish sauce

2 tablespoons water or chicken broth

2 teaspoons sugar

1. Heat the oil in a large skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink.

2. Add the snow peas, fish sauce, water, sugar and cook, tossing now and then, until snow peas are bright green, hot, and tender and the shrimp are cooked, 1 to 2 minutes. Transfer to a serving plate and serve hot or warm. Serves 4.

Shrimp with Lemongrass, Chilies, and Lime

Ingredients:

2 stalks fresh lemongrass

2 tablespoons shallots, thinly sliced

1 tablespoon finely chopped fresh hot chilies (Thai chilies, serranos, or jalapenos)

3/4 cup fresh mint leaves, thinly sliced

3/4 lb. medium or large shrimp, peeled & deveined

3 tablespoons fresh lime juice

2 tablespoons fish sauce

1/2 teaspoon sugar

1. If grilling, prepare a very hot fire in charcoal grill or heat a gas grill on high. If poaching, bring a medium saucepan of water to a boil over high heat.

2. Meanwhile, trim the lemongrass stalks down to about 2 inches, including the rounded base. Trim the root end to make it smooth, and peel off any loose, brittle outer leaves. Cut remaining stubs of fragrant stalk crosswise into very thin slices, or chop them to a fine mince, about 2 tablespoons. Set aside with the shallot, chilies, and mint.

3. Grill the shrimp until just cooked through, turning once, 2 to 3 minutes. Alternatively, poach the shrimp by cooking the in the saucepan of boiling water until pink and cooked through, but still quite tender, 2 to 3 minutes. Drain ell. Place shrimp, grilled or poached, in a medium bowl.

4. Add the lime juice, fish sauce, sugar and mix well. Add the lemongrass, shallots, chilies, mint and toss well. Transfer to a serving platter and serve warm, at room temperature, or chilled. Serves 4 to 6.