Delicious Breaded Fish

Tim and Lisa, my pals in Portland, have served this a couple of times when I've visited. Their recipe comes from a magazine (not sure which). I wasn't totally happy with the breading, and found something better from NY Times Cooking.

The aioli is addictive - make a double batch! Great for Tuna Salad!

Fish

• 1-1/2 lbs mild fish fillets (sole, swai, tilapia, halibut, etc)

Chile Cilantro Aioli recipe from Tim 

better if made in advance to let flavors blend

• 3tb mayo
• 1/2 serrano chile, cored and deseeded, minced
• 2 cloves garlic, minced
• handful cilantro, minced

Breading recipe from NY Times Cooking

• 1 egg
• Salt and freshly ground pepper to taste
• 3 tablespoons water [or milk]
• 1 tablespoon vegetable oil

• ½ cup flour

• 3 cups fresh bread crumbs or panko

1) Beat the egg, salt, pepper, water and oil in a flat dish.

2) Put the flour in a flat dish and toss the fillets in it. Shake off excess.

3) Put bread crumbs in a flat dish.

4) Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.

5) Fry the fillets in butter or olive oil until golden brown and cooked

Serve with lemon wedges

Tastes of Ethiopia

 I met up with Sheena last week to deliver some goodies from our mutual insta-friend Silvana.

Sheena was craving Ethiopian cuisine, and we met for lunch at Merkato, in the heart of Little Ethiopia on Fairfax.

I had Asa Tibbs: fried fish with sides of (right to left)
Tomato Salad, Atkit Wot Cabbage, Collards, Misir Wot Lentils, Kik Alicha Yellow Split Peas, served on Injera bread

The mix of flavors was SO delicious!
The takeaway leftovers substantial!
There was so much Injera, I decided to try cooking more of my favorites.

After much Google sleuthing, I landed on these recipes, including the essential Berbere spice blend:

• Berbere spice blend
• Atkit Wat cabbage
• Misir Wot or this version lentils
• Kik Alicha split peas
• Injera bread

and Zigni which sounded so good, and is! beef stew

Linking up with

Michelle's Potpourri

Tom Kha Soup with Corn

This is recipe is a combination of 

Seonkyoung Longest's online recipe and one from Victor Sodsook's True Thai cookbook

It's mainly for the flavors of the soup broth, the protein is up to you!

tom kha soup

INGREDIENTS

• 2 cups broth (chicken, veg, seafood, etc)
• 1 tbsp minced or 1 large OR 2 small lemongrass, pounded
• 2 oz ginger, minced OR galangal, pounded
• 2 medium or 4 small shallots, diced OR 1 small onion

• 2 tsp brown OR palm sugar
• 2 tbsp fish sauce
• 1 can (13.5 oz) coconut milk
• 1 large tomato
• (5 oz mushrooms - suggested: oyster or beech mushrooms but you can use your favorite mushrooms) [didn’t use]
• 6 kaffir lime leaves
• 1 to 3 Thai chilies, pounded OR 1 tbsp red pepper flakes
• 1 tbsp tamarind paste

• 1 lb shrimp and/or fish OR tofu
• 1 15oz can corn [my nontraditional addition, inspired by NEP Cafe]

• Handful cilantro, chopped
• 2 green onions, chopped
• 1/4 to 1/3 cup freshly squeezed lime juice (approximately 2 to 3 limes)

INSTRUCTIONS

1. Pour broth into a wok or medium size pot. Add lemongrass, ginger and shallots. Bring it to boil over medium high heat
2. Add palm sugar, fish sauce, coconut milk, tomatoes, mushrooms, lime leaves, chilies, tamarind pastes. Stir gently and bring it to a light simmer, then reduce heat to medium and gently simmer for 6 minutes 
3. Add protein, simmer until cooked
4. Add green onion and cilantro. Turn off heat. Lastly, add lime juice. 1/4 cup if you like more creamier soup and 1/3 cup if you want more tangy flavor in your soup. Stir gently one last time and serve with warm cooked jasmine rice! Enjoy!