I made these for my Eurovision party on account of Eurovision was in Portugal this year and after spending a week there last year I fell in love with salted cod, locally known as bacalhau. While I had to make my own salted cod it doesn’t involve more than just a little time and a lot of salt. You can skip that part if you really want to save time and just make sure to thoroughly salt your mashed potato mixture instead.
I absolutely adored these. They’re pretty simple to make and you can use canned crab or those krabsticks that are really fish puree to make them. They go well with thick dipping sauces and you can make them ahead of time and freeze them before frying for a crowd or for an easy lunch.
Crab Cream Croquettes
So I think the secret to fish cake is just to make sure that they’re more fish than anything else. You want just enough other things to help them stay together but it should all be in service to the fish. Also just a little oil if you’re frying them in the pan, less than you think you need.
While I do have a perfectly good quiche recipe already posted, this combination of things is completely out of this world and deserves it’s own recipe. Also in this one I used the shortcut of freezer puff pastry which creates a light vehicle for this but you can make your own crust or even use a pie crust if that’s how you want to do it.
Salmon and Leek Quiche
Strange life events have led me to think of Tom Yum Goong as a comfort food when sick. This recipe and resulting soup don’t look like much but they pack a surprising amount of flavor and heat in a very unsuspecting way. If you have a cold, this soup take only 15 minutes to come together and does a good job of helping your body kill germs.
Tom Yum Goong
Basically okonomiyaki are like a savory Japanese pancake that is shoved with whatever you like (the word okonomiyaki is literally “what you want”). This is a pretty basic one with just some dried tuna flakes and cabbage but you can pretty much put in anything you want from blue cheese to fish eggs to ground bison – whatever you have laying around. You can pick up the Japanese ingredients in a specialty Asian store or on Amazon.
Onigiri are fairly simply to make, they’re just balls of rice that are often shaped in to a triangle like shape and then covered in nori (dried seaweed). These ones are a bit upgraded mixing in some baked and season salmon to up the flavor content. These are best eaten same day but you can wrap them in plastic wrap to have them keep for an extra day or two.
I made spaghetti and meatballs with these meatballs. I guess that’s a bit unorthodox and the original recipe has them as part of some sort of soup and noodles combo. I added some soy sauce and fish sauce to give the broth a little more depth and I ended up liking the flavor of the broth so much I saved it for a later soup, it had a nice hint of butter-lemon-garlic with a good umami from the shrimp and soy. I was skeptical of adding the milk to it but it seems to make the balls tender. I think next time I will try shrimp meat only but these were really delicious so I’d be weary of changing too much in the recipe.
This soup was a complete hit. The number of wontons the recipe makes is almost unimaginable but I simply used what I needed to and then froze the rest (uncooked) to be pulled out and fried, baked, or put in future soup. This would be a great starter for a dinner party because it makes so much and you can brew up a big pot of spicy broth to go with it easily.
Spicy Shrimp Wonton Soup
I wasn’t in love with this recipe, maybe it needs some fennel to brighten it up or maybe I just wasn’t in the mood for a chowder by the time I made it. It was a very pleasant recipe but if I re-made it I’d puree half the potatoes to get it a thicker texture which might help it a bit too.