Thai Fish Salad

This is another adaptation of several Thai dishes. This uses a Thai honey sauce on white fish rather than salmon. Salmon works just as well.

Serves 2

• 1 TBSP fresh grated ginger (unpeeled and sliced)
• 1 TBSP cloves minced garlic
• ¼ cup Soy Sauce
• ¼ tsp Hot Pepper Flakes
• 3 TBSP Lime Juice squeezed from limes
• 1 tsp Lime Zest (grated)
• 6 TBSP Vegetable Oil
• ¼ tsp Black Pepper
• 1 cup Bean Sprouts (rinsed and drained if canned)
• 12 oz. frozen Cod or Halibut Steaks (thawed)
• 1 TBSP Honey
• Napa Cabbage (shredded)
• ½ sliced red onion
• 1 large Carrot (thinly sliced like matchsticks)
• 2 TBSP Cilantro
• 2 green onions chopped
• (Optional toasted sesame seeds)

Match stick carrots trick: After cutting the carrots into match sticks, place them in a strainer and add salt and toss. The salt makes them flexible. Rinse the salt off before serving.

In a small food processor blend garlic, ginger, soy sauce, lime juice, 3 TBSP oil, honey, lime zest, black pepper, green onions and hot pepper flakes in a processor to make a marinade. Pour marinade into a glass container and let stand for an hour or more before use.

Dress 2 bowls with cabbage, red onion, carrots, cilantro and bean sprouts.

Broiling fish:
Foil an oven pan and lightly grease the foil. Apply sauce on the fish with a brush and broil the fish for 5 min, turn the fish over and apply the marinade and broil another 5 minutes. If you like your fish well done you can go 7 minutes a side.

Add the remaining oil to the remaining sauce and whisk. Place fish on the greens then spoon on the remaining sauce/dressing.

Thai Seafood Soup

Thai Seafood Soup

This is a blend of several recipes. It started as a Thai Shrimp soup dish but I add a little frozen fish fillet to amplify the seafood flavor. I don’t add a lot of other stuff like lemon grass, which is a wonderful flavor mainly b/c lemon grass is not easy to find. The main thing to remember this is seafood flavor in a coconut milk and red curry paste broth capped with a Thai lime and cilantro garnish back. Serve over rice.

Precooked rice

• 4 TBSP butter
• 14 oz. frozen shrimp thawed
• 4 oz. white fish (I use a north Atlantic Pollock)
• 1 TBSP cloves garlic minced
• 1 TBSP grated ginger
• 1 medium onion chopped
• ½ Red Bell chopped
• 2 TBSP Red Curry Paste
• 1 can of unsweetened coconut milk
• 1 cup Chicken stock
• 1 cup of fish juice (see below)
• 1 dash of dry white wine ~ ¼ cup (always need wine)
• ½ squeezed lime for juice
• 1 handful of cilantro then chopped
• Kosher Salt and White Pepper
• (Other variations include red pepper, lemon grass and Sriracha)

Fish Juice:

Place frozen shrimp and fish in a bowl with 1 cup of water and let defrost on the counter as much as possible almost defrosted before needing to put it back in the Frig. Under cold water rinse the shrimp, deshell and place into another bowl. Place the fish also in that bowl and put back in a Frig to keep cold. Run the remaining fish water through a small strainer and render 1 cup of good fish juice.


In your soup pot melt four TBSP butter add a little salt and white pepper and sauté the fish until they just start to turn pink. Remove fish and set aside.


On medium in the same pot sauté onions, garlic and red bell pepper ~5 minutes. Add the white wine. Then whisk in ginger and cook 1 minute. Whisk red curry paste a little at a time and then whisk in the can of coconut milk. Cook 2 minutes. Add the fish juice and the chicken stock. Cook 4 minutes. Return the fish and add a small bunch of cilantro leaves. Set on the small burner on lowest setting and cook 30 minutes.
Start the rice. Serve.


Asian Meatballs w/Hoisin Sauce

My meatball/meatloaf recipes differ in many ways, however. I use half lean ground beef and half ground turkey. I also put all the ingredients in a food processor and whip the meat tightly like a Pâté. The only time I like ground beef otherwise is in a big juicy hamburger with everything on it – nothing better. But this is a more delicate dish. Also, my kitchen is like a body shop. I’m always running some kind of motor in here. 

½ lb. lean ground beef
½ lb. ground pork or turkey
1 TBSP minced ginger
1 TBSP minced garlic
½ cup bread crumbs (non-herb) or panko (non-herb)
1 eggs
½ cup green onion (chopped)
1 tsp. sesame oil

In a small food processor blend the ginger, garlic, and green onion until chopped and mixed together.

In a large food processor, add meat, egg, sesame oil and chopped veggies w/bread crumbs and turn on until the meat forms in a big ball.

Move to a large bowl. I take a round TBSP and extract 2 TBSPs of meat and set aside. Then roll those into a small meat ball and place on a tray with aluminum foil covered with parchment paper.

Hoisin sauce

Mix together in a bowl and let sit for an hour or so to combine the flavors.

In a 400ᵒ oven bake the meatballs 5 minutes. Remove and add the hoison sauce 1/2 tsp on top, put bake in the oven for 6 minutes and serve hot, usually with pot stickers.

As of 5/24/20


Thai Beef with Thai Noodles and Thai Basil

Serves two, adjust accordingly

4 oz, Thai Kitchen Brand stir-fry rice noodle

4 tsp. Thai Kitchen red curry paste
1 large garlic clove minced
1 Tbsp. olive oil
1 lime squeezed juice
¼ cup white wine
¼ cup chicken stock
Dash red pepper flakes
1 Tbsp. brown sugar

Suggest cut on a mandolin:
½ red onion thinly sliced
½ large cucumber thinly sliced and again into spaghetti
1 red bell pepper thinly sliced
¼ cup Thai basil leaves or regular basil sliced

1 Lb. flank steak
Olive oil

Brush olive oil on flank steak and add salt and pepper to both sides. Get your grille hot cook 3 minutes each side remove bring inside and let rest. Should be red on the inside. Cut long ways 2 inches with the grain and then cut slices against the grain.

In a large Dutch over add olive oil and add onion, cucumber, red bell, basil and sauté gently about 5 minutes (al dente) and remove.

In the same pot add red curry, garlic and gently fry together a couple of minutes then add the wine, chicken stock, brown sugar, red pepper flakes and lime juice. Stir until you get slight gravy. Add the meat and cook on medium with the lid on for 12 minutes and turn off and let steam.

At the same time boil water with salt and when the water is boiling add the noodles and cook exactly 12 minutes. Drain the noodles.

Place the vegetables in the microwave for 30 secs to reheat.

Take tongs and grab some noodle and place in a bowl, use the tongs to grab some veggies and place over noodle, use the tongs and place meat on top and spoon in some red curry gravy.

Serve and eat with chop sticks.

The idea is to char the meat but leave the center uncooked. When added to the gravy it will cook a little more and brown but will be warm and tender when served. The veggies should still be al dente and the noodles soft.

Beef Sukiyaki

This is a great dish.  It looks like the Japanese stew but has a much different flavor and taste.  The Hon Dashi makes the difference.  Sukiyaki means “Like Grilled”.

1 ½ cups prepared dashi stock (1 ½ cups chicken broth and 1 TBSP dried hon dashi)
3/4 cup soy sauce
3/4 cup sweet Marsala
3 TBSP Sake
1 chopped green onion

2 stalks carrots, thinly sliced (match sticks)
4 ounces sliced fresh mushrooms
½ onion, thinly sliced
2 leaves w/stalk large bok choy (sliced long way and chopped)

2 TBSP peanut oil
1 garlic clove minced

1 package cellophane noodles (3 ¾ oz.)

Combine dashi, soy sauce, Marsala and Sake with 1 chopped green onion in a sauce pan, bring to a boil and turn on low simmer.

In the wok fry minced garlic on medium in 2 TBSP peanut oil to give it a garlic flavor until the garlic turns light brown, then remove the garlic and set aside.

Boil water in a sauce pan for the noodles. When the water has boiled turn off heat and add the noodle. Let it sit in the hot water.

Fry meat in a wok in the oil in 3 stages until the water from the meat evaporates. With a slotted spoon remove meat and place into the simmering dashi stock. When the meat is cooked in the dashi several minutes after the last batch turn off the heat and cover.

In the hot wok pour 1 TBSP of Marsala and deglaze the wok. Then add all the veggies and the onion. For 4 minutes turn the veggies in the wok. Then add a ½ cup of the dashi into the wok and cover. Turn off heat.

Let everything stand 10 minutes with the heat off. Serve the noodles in a bowl, the veggies and then the meat.