Chatham Harvesters recently hosted a special member event, and we were thrilled to have Chef Kat Benaroch, one of our fish share members, prepare Thai monkfish cakes. These delicious creations were adapted from the cookbook "Thai Home-Cooking from Kamolmal’s Kitchen" by William Crawford and Kamolmal Pootarasksa. Kay prepared Thai monkfish cakes eighteen fellow fish share members.
Kay Benaroch’s culinary journey began when she was captivated by Julia Child on PBS. Fueled by her fascination, she dove into the world of cooking, exploring a variety of cuisines on her own before taking formal classes at The Cambridge School of Culinary Arts in Cambridge, MA. After earning her Chef’s Certificate,
Kay’s diverse cooking experience spans both baking and savory dishes from a range of cultures, including French, Italian, Greek, Indian, and Thai. Kay’s commitment to experimenting with new dishes, spices, and techniques keeps her enthusiasm alive, and she delights in inspiring confidence and creativity.
Monkfish, known for its mild flavor and firm texture, is widely available through our membership fish share program and at our farmers markets. Its adaptability in the kitchen makes it a favorite among chefs like Benaroch for a variety of dishes. Caught locally by our fishing family members, monkfish is often featured in cuisines ranging from French and Italian to Asian. Whether grilled, baked, or used in soups and stews, monkfish offers a versatile option for home cooks and professionals alike, providing ample opportunities to explore diverse culinary styles.
Thanks Chef Benaroch for sharing your time, talent, especially this recipe!
THAI MONKFISH CAKES | Tod Man Pla | with a Cucumber Dipping Sauce
Adapted from “Thai Home-Cooking from Kamolmal’s Kitchen” by William Crawford and Kamolmal Pootarasksa
INGREDIENTS
1 lb. monkfish medallions
1 egg, beaten
1-2 Tablespoons cornstarch
4 Teaspoons homemade red curry paste, or 2 Tablespoons bottled chili garlic sauce (Sriracha)
1 Tablespoon Salt or 2 Tablespoons fish sauce
1/4 cup coriander, finely chopped
1/4 cup spring onion, finely chopped
¾ lb. green beans (about 2 cups) coarsely chopped – if using frozen thaw slightly under warm water
Cooking oil for shallow frying
Cocktail sauce, sweet chili sauce, or Cucumber Dipping Sauce to serve.
DIRECTIONS Cut the medallions into pieces, using a chopping knife and chop it into a mince. Repeat the same for the shrimps. Food processor: Put the seafood into the bowl of a food processor or in a large mixing bowl. If using a food processor add all ingredients except for oil and dipping sauce and mix thoroughly until mixture forms a thick paste and beans are chopped. if using a hand mixer: Place the minced fish into a large bowl. Add in the egg, 1 Tablespoon cornstarch, salt, sugar, red curry paste, coriander, spring onion and green beans to the bowl. Mix well with a wooden spoon or mixer set a lowest speed for several minutes until aerated and thickened.
Remove mixture to a mixing bowl and form into patties using slightly wet hands by scooping about 3 Tablespoon fish paste into a ball and gently press with fingers to make it a flat-round shaped patty. Set aside onto a baking sheet. When ready to fry, heat some cooking oil in a large flat frying pan over medium high heat. Fry on both sides (about 3 minutes/side) until they turn golden brown. Drain on paper towels. You may need to cook them in 2-3 batches. Serve while warm or at room temperature with bottled sweet chili sauce or Cucumber Dipping Sauce.
Cucumber Dipping Sauce
¼ cup white sugar
¼ cup white vinegar
¼ cup water
¼ teaspoon salt
1 teaspoon ground chili paste or 1 teaspoon red pepper flakes
1 medium cucumber – peeled, seeded and sliced into thin slices
Coriander sprigs – coarsely chopped
2 Tablespoons ground dry roasted peanuts
In a small pot over low heat combine water, sugar, salt, vinegar and chili paste and stir until sugar is dissolved. Set mixture aside to cool. Add remaining ingredients and put aside to use as dipping sauce for fish cakes.
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