Rich Cod Cakes with Sweet-n-Sour Sauce, Yukon Gold Mashers with Sour Cream and Horseradish, and Sweet Organic Corn
To prep the cod, I took a little over a pound of cod fillets and steamed the pieces in brown rice vinegar, soy sauce, and a bit of wasabi oil. Once the cod was cooked through, about 9 minutes, I drained it and flaked it. I mixed the cooled cod flakes with bread crumbs, 2 organic eggs, Old Bay seasoning, mayo, wasabi mustard, and cilantro. I formed the mixture into cakes, coated them in Panko crumbs, and then refrigerated them so that they held together during frying.
While the cod cakes were chilling, I chopped and boiled some Golden Yukon potatoes for the mashers, and I started the sweet-n-sour sauce. For the sauce, I sauteed a good amount of minced organic ginger in coconut oil and some wasabi oil, and then added two organic green bell peppers and sauteed those. I added two cans of pineapple juice (reserving the pineapple chunks), brown sugar, ketchup, Braggs, and some Thai chili peppers for a little kick. To thicken the sauce, I used a little bit of arrowroot and some cornstarch. I added the pineapple chunks back in and simmered the sauce.
When the potatoes were done, I mashed them with organic pasture butter, sour cream, and some horseradish. I heated some canned organic sweet corn and added a bit of pasture butter to it.
All plated up, two cod cakes covered with sweet-n-sour sauce with mashers and sweet corn. Mmmmm.