Adult Monthly Cooking Class ~ Sustainable Seafood
- Curried Mussels with Naan
- Fried Smelts
- Shrimp and Green Onion Pancakes
Curried Mussels with Naan ~ 10 servings
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
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
Grapeseed oil (for frying)
16 butterflied fresh smelts (about 1 1/3 lb.)
4 cups rice flour
2 lemons, cut into wedges
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.
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
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
1/4 cup soy sauce
4 teaspoons rice vinegar
2 teaspoons of sesame oil
2 cloves garlic minced
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
2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
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
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.