Monday, May 26, 2008

Culinary experiment

After a nice weekend of kayaking and greasy desserts (deep-fried oreos?!) at the beach, Des and I came home to a hodge-podge of random components from which to craft our dinner left in the kitchen. We had a few frozen striped bass fillets, so we decided to make a variation of the Hawaiian coconut chicken burgers we had last week (which were el bango-rific).

Here is what we came up with:

Fish burger patties:

2 tablespoons coconut milk
3 scallions, chopped
1 lime, juiced
1 teaspoon of minced garlic
2 teaspoons of minced ginger
2 striped bass fillets, diced to 1 cm cubes
1 egg
salt and pepper
Oatmeal for consistency

After mixing all of the above ingredients, shape into patties (we made 3), adding enough oatmeal to keep the patties together. Place the patties into a hot oil skillet (on high)for about 3-4 minutes on the first side, then flip. Finish on medium heat for about 10 minutes. The patties don't look like they'll stick together very well until after the first flip.

Des made a sweet curry relish to go on the bottom of the burger, which really helped to round out the flavor. It was a little bit sweet for Des, but Steve liked it.

1 cup of coconut milk
1 tbsp curry powder
1/2 tbsp cumin
1/2 lime, juiced
1/2 teaspoon minced garlic
2 teaspoon minced ginger
splash of soy sauce
1/2 cup of diced pineapple and strawberries

Reduce all ingredients over medium heat until thickened.

Serve on hamburger bun with the relish on the bottom bun and a romaine leaf on top of the patty.

Try it, it's el-bango.


Jess Sum said...

I love how these are written in the third person, but CLEARLY, with all the bango, Steve is the author here. Unless Tom Wolfe is vacationing with the WilMests. Hehehe.

Anyhow, some chopped (and seeded) jalapenos or habaneros may balance out the sweetness of the relish with some kicky heat. Oh, and less ginger.

I'm excited for tonight!

Los said...

I'm guessing "El-Bango" is French fo "se-magnific?"