Ginger Garlic Recipes

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Gourmet Fish Taco Recipe Recipe

Gourmet Fish Taco Recipe

04.22.10 by Jackie

This fish taco dish is healthy, flavorful and easy to make. I cooked cod fillets en papillote, which just means that I wrapped the fish in paper and baked it in the oven. The pocket created by the parchment paper acts as a steam chamber and let the fish infuse with whatever ingredients you place inside. For this recipe I flavored the fish with garlic, ginger, fresh kumquat and creeping red thyme. I assembled the tacos with a slightly adapted version of yesterday’s creamy coleslaw recipe and some sweet preserved kumquats.

This is the meal that Chef Doreen described to me by email, except Doreen used red snapper. Everyone loved it, and I'll definitely be making this again over the summer. It’s really a perfect recipe for picnics because you can cook everything ahead of time and assemble right before eating. The cod turned out great, but really any flaky fish will work.

If you want to serve veggie tacos at the same time, check out my soy chorizo version.


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Ca Kho (Braised Catfish in Vietnamese Fish Sauce) Recipe

Cá kho tộ ("braised fish" in Vietnamese) is delicious catfish simmered in a caramelized sauce with garlic, ginger, green onions, fish sauce and red chiles. What I love most about the dish is eating steamed jasmine rice with the sauce made with coconut soda.

I love seafood, but the vegetarians in my home aren't always happy with the aroma of fish wafting through the house. Braising fish in nước mắm gives a strong smell to this dish, so I don't make it very often, even though I love it.


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Chicken Kebab Burger Recipe

Chicken Kebab Burger

03.22.10 by Jackie

Chicken kebabs are both healthy and nutritious. The poultry is mixed with garbanzo beans and seasoned with Indian spices. I usually make this recipe when I have leftover chicken. We had company for dinner so I decided to make a complete meal out of them and serve them as burgers. I double-stacked 2 patties with tomato slices, cilantro, fresh mint, raita (Indian yogurt sauce), red onion and fried shallots.

The weather is getting clearer and sunnier by the day, so next time you think of a barbecue, you should consider making chicken shami kebabs (that's the real name of the dish). If you're planning a fancy dinner party, you could serve them as tapas. Bite-size burgers are getting very popular. Either way, you should definitely try this fresh take on an American classic.


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Lima Bean Masala (Indian Butter Bean Curry) Recipe

Lima beans, also known as butter beans, are legumes that are a great source of cholesterol-lowering fiber and protein. They have a wonderful buttery, starchy texture and are quite filling. At our home we make a lima bean curry that is eaten with paratha (flat Indian bread). The gravy used is the standard yogurt and caramelized onion combination flavored with Indian spices.

I used frozen lima beans in this dish. Frozen vegetables are picked at the peak of ripeness and are as close to fresh as you can get without growing them yourselves or finding a local supplier. I never use dried lima beans so no soaking is required with these. That means a faster cooking time, which is always nice.


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Salmon Teriyaki Recipe

Salmon Teriyaki

02.20.10 by Jackie

Fish can seem challenging to make at home but, pavé de saumon caramélisé (salmon teriyaki) is an ultra-easy recipe. All you need to do is ask your fishmonger to prep the salmon in advance for you. I made a teriyaki-inspired glaze to go with the salmon and served it with rice.

If you've been following my culinary adventures since the beginning of Pham Fatale, you may recall that I posted one of Lulu's favorite tofu recipes, called "sesame tofu caramelized with agave nectar and wasabi". This vegetarian recipe was inspired by this salmon dish. I hadn't made it in a long. tine, but my mother-in-law brought home some beautiful salmon fillets, so I told her I'd be in charge and surprise her. She loved it even though she said I should have tripled the amount of wasabi paste (she loves spicy food). You're welcome to follow her advice if you prefer it really spicy, but I'm a wimp, so I'll stick to just a half teaspoon...


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