RM Seafood’s executive chef, Rick Moonen, encourages readers to start eating smarter with these recipes from his book, Fish Without a Doubt (Houghton Mifflin Harcourt, 2008).
Cook: 10 minutes
1/3 pound shrimp, peeled and chopped
1 tablespoon shallot, minced
1 small Thai bird red chili, minced with seeds
1 teaspoon lime zest
1 teaspoon sugar
1 teaspoon grated ginger
1 garlic clove, pressed
2 teaspoons fish sauce
4 teaspoons canola oil, divided
1 large egg white, lightly beaten
1 pound catfish fillets
2 green onions, chopped
2 tablespoons cilantro, chopped
1 large head Bibb lettuce
Prepared Thai sweet chili dipping sauce
1. Combine first 8 ingredients, 1 teaspoon canola oil, and 1 teaspoon egg white in a food processor. Process until smooth. Place shrimp mixture in a small bowl; cover and chill.
2. Place catfish fillets in freezer 20 minutes (for easier slicing). Cut fillets into ¼-inch dice.
3. Combine fish, green onions, cilantro, and shrimp mixture in a medium bowl; shape into 8 small patties (about 2 inches in diameter). Heat remaining 3 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the fish burgers; cook until golden brown, about 5 minutes on each side. Serve in lettuce leaves with Thai dipping sauce. Makes 8 servings.