A Jingling Recipe for a Colorful Christmas

The sea is endless and so are the recipes that use sea picks; agree or not? A typical Christmas lunch or dinner will not exactly include sea picks for the menu; but nowadays we are literally craving for seafood that tastes yummy and makes healthy treats. So why not include seafood for a very special Christmas treat? If your heart is craving for it then just go ahead and make plans for a different Christmas menu.

Keeping beef, turkeys and pork aside, you can plan for something oceanic, something freshly picked and cooked from the seas. From fish, lobsters and crabs to scallops, oysters and squids you can lay your hands on any of them.. and of course if you are a bit allergic towards squids and crabs you can go ahead with fish.

Are you finding it tough to narrow down on your list of choices on sea fish recipes? You can rely on this succulent Thai preparation with pickled cucumber. Look at the ingredients given below:

  • Fish fillets, 800gms
  • Chopped coriander, 2tbs
  • Seeded and chopped birdseye chillies, 2
  • Lebanese cucumber (halved lengthwise), 3
  • Thinly sliced shallots, 2
  • Crushed garlic, 1 clove
  • Brown sugar, 1tbs
  • Fish sauce, 1tbs
  • Coriander leaves, 1 cup
  • Coriander leaves, 1cup
  • Lime juice, 1/4th cup
  • Vegetable oil, 2tbsp
  • Steamed long grain rice with lime wedges

Take a food processor and process the fish until the same becomes a paste. Now, take a large bowl and transfer the fish paste inside it. Add the garlic and chopped chili alongside the chopped coriander. Now, season the mixture with pepper and salt. Next, take the mixture and shape it evenly into pieces resembling that of cakes.

Take a teaspoon and eliminate the seeds from within. After removing the seeds slice it up in thin slices in a diagonal pattern. Place shallots, cucumbers, lime juice, remaining chili, sugar and fish sauce in a medium sized bowl. Cover the mixture and refrigerate it for the time it is ready for serving. Stir coriander leaves with the mixture.

Take a non-stick frying pan and heat oil over medium flame. Cook the fish cakes for 2 minutes (note: this 2minutes span is meant for each side of a cake). Fry until the fish cakes turn golden and are evenly done. Drain the fish cakes, in tissue, and serve the same with steamed rice, pickled cucumber and lime wedges; and even if you are unable to prepare the food at home you can enjoy Christmas in best seafood corner.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s