Adult Monthly Cooking Class ~ Sustainable Seafood

Menu: 

  • Oysters
  • Curried Mussels with Naan
  • Fried Smelts
  • Shrimp and Green Onion Pancakes

Curried Mussels with Naan ~ 10 servings

Ingredients

2 garlic cloves, minced

1 medium onion, diced

2 tablespoons coconut oil

two 14-ounce cans unsweetened coconut milk

1 cup stock- preferably fish stock

4 tablespoons fish sauce

2 tablespoons yellow curry paste

2 tablespoons of sugar

3 pounds mussels, scrubbed and rinsed

1 cup frozen petite peas

4 tablespoons finely chopped cilantro

Lime wedges

Directions

In a large deep skillet, cook the onion and garlic in the coconut oil over medium heat just until fragrant, about 2 minutes. Stir in the coconut milk, fish stock, fish sauce, curry paste and sugar, then cover and bring to a boil.

Add the mussels to the skillet. Cover and cook over moderately high heat just until the mussels open, 3 to 4 minutes. Add the peas and cook until warmed through, about 1 minute. Remove from the heat and sprinkle with the cilantro. Serve the mussels in bowls with lime wedges and naan to soak up all of the broth.


Fried Smelts ~ 6 servings

Ingredients

Grapeseed oil (for frying)

16 butterflied fresh smelts (about 1 1/3 lb.)

Kosher salt

4 cups rice flour

2 lemons, cut into wedges

Directions

Pour oil into a large pot to a depth of 1/2". Heat oil over medium-high heat to 320°. Season smelt fillets lightly with salt.

Place flour in a wide shallow dish (a pie dish is ideal). Holding 1 fillet by the tail, dredge in flour on both sides, shaking off any excess. Place on a large rimmed baking sheet; repeat with remaining fish.

Heat oil to 360°. Working in batches, fry fillets until golden brown, about 1 minute. Transfer to paper towels to drain. Season with salt and serve with lemon wedges for squeezing over and miso mayo.


Miso Mayo

Ingredients

2 large egg yolks

1 tablespoon of water

2 tablespoons of miso

1 tablespoon of fresh lemon juice

Healthy pinch of salt

1 ½- 2 cups of grapeseed oil

Directions

Whisk together the egg yolks with miso, then add the water and lemon juice and salt. Slowly whisk in the oil in a thin drizzle until you achieve a thick, glossy mayo.


Garlic Soy Sauce

Ingredients

1/4 cup soy sauce

4 teaspoons rice vinegar

2 teaspoons of sesame oil

2 cloves garlic minced

Directions

In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside.


Shrimp and green onion pancakes (adapted from Canadian Living) ~ 10 servings

Ingredients

2 cups all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon salt

2 eggs

2 cups raw medium shrimp peeled and chopped

4 green onions chopped

2 hot red peppers seeded and thinly sliced

2 jalapeño pepper seeded and thinly sliced

3 tablespoons vegetable oil

Directions

In large bowl, whisk together flour, cornstarch and salt; stir in 2 cups (500 mL) ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.

In cast-iron or nonstick skillet, heat 1 tbsp (15 mL) of the oil at a time over medium heat. Drop in batter, 1 tbsp (15 mL) per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room temperature with sauce.





 

 


 

 

  The Clark Family Foundation
   
  
     
 
 
 
   
    
 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
TillsonburgLFHSGoodlife Fitness