A Thai Twist on Scandinavian Cuisine – Part 2
Sur Flicka is serious about doing its part in the fight against Scandinavian cuisine discrimination (you know the old stereotype – lutefisk, boiled meat, bland potatoes…)
As promised, here’s the second in our series of Scandinavian recipes with a Thai twist created by Chef Pranee Halvorsen.
I’m sure your Morfar and Mormor can turn some cod into a mean serving of fiskefrikadeller or fiskbullar, but this spicy salmon fishcake would knock those ladies right out of their socks.
TOD MAN PLA SALMON
Pranee adapted this recipe from her mom’s famous fish cake. This dish is rich with flavors and fragrance. Oven baking makes it lighter than traditional deep-fry method. When the fish cakes are served with cucumber salad and sweet chili sauce, the hot, sweet and sour taste will awaken all one’s senses.
Servings: 10 to 12 persons (Yield: 3 cups to makes 12 patties)
Prep Time: 20 minutes Cook time: 20 minutes
5 shallots, minced
4 cloves garlic, minced
1 to 2 tablespoons red curry paste
3 tablespoons chopped cilantro
1½ pounds salmon
1 tablespoon sugar
2 teaspoons light soy sauce
½ teaspoon salt
1 egg
¼ to ½ cup coconut cream (the creamy part from the top of coconut milk can)
10 basil leaves or 4 fresh Kaffir lime leaves, chiffonade
7 green beans, sliced
1 cup breadcrumbs or as needed
Peanut oil or corn oil for deep-frying
Preheat the oven to 375° F.
In a food processor, put in shallots, garlic, red curry paste, cilantro, salmon, sugar, light soy sauce, salt, egg and coconut cream. Let it blend for 5 seconds.
Put the fish mixture in a bowl and mix in shredded basil leaves and green beans with a solid wooden spoon until it is blended. Let the mixture stand in refrigerator for 15 minutes or longer. Test by pan-frying a small portion first. If the batter is too soft, stir in some Panko breadcrumbs. Use ice cream scooper to scoop the mixture into a bowl of breadcrumbs, cover the mixture well with breadcrumbs and pat to hamburger-like to make a fish cake patty with a ¼ inch thickness and put on the baking sheet. Repeat the process until the mixture is gone.
Heat the frying pan with 2 tablespoons cooking oil and pan-fry fish cake on each side until golden yellow and set aside on a baking sheet until all are done. Bake in the oven for 10 minutes. Serve with cucumber salad and sweet chili sauce from recipes below.
NAM JIM TUA PAI
Sweet Chili Sauce
Yield: 1½ cups
Preparation: 10 minutes
3 tablespoons garlic, chopped
3 tablespoons canola oil
1 cup sweet chili sauce
1/3 cup vinegar or more if needed
¼ cup ground peanuts
¼ cup chopped cilantro
Salt and pepper as needed
In a frying pan over medium heat, fry garlic with canola oil until light yellow to golden.
Whisk all ingredients in small bowl to blend. Set aside.
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© 2010 Pranee Khruasanit Halvorsen – used with permission
Pranee teaches Thai cooking classes in the Seattle area. Her website is: I Love Thai cooking.com.
Stay tuned for the next recipe in the series. Hej då!
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