- Preheat skillet (cast iron preferred) over medium heat and add 2 tablespoons of olive oil.
- Place frozen cakes on skillet and pan sear for 4 minutes.
- In small mixing bowl, combine all vinaigrette ingredients. Set aside.
- Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
- To make the fried wontons, in small pot add 1-1 ½ cups oil. On medium heat, heat up the oil to frying temperature (350-375°F).
- Slowly drop in the sliced wonton skins and allow to fry for 1-2 minutes, gently moving with fork to avoid sticking together. Remove and place in paper towel–lined bowl. Sprinkle with salt.
- To assemble each bowl, place a scoop of white rice in the bowl and add lettuce, cabbage, fried wontons, avocado, green onion and fish cakes. Sprinkle tōgarashi seasoning or nori flakes on the rice and serve with a side of vinaigrette.
Mandarin Crunch Bowl with Thai Fish Cakes
- Serves 2
INgredients
- 1 box of Good Catch® Plant-Based Thai Style Fish Cakes
- 1-2 tablespoons olive oil
- 1 tablespoon plant-based butter
- 1 romaine heart, thinly sliced (about 1 cup)
- ½ cup red cabbage, thinly sliced
- 2 green onions, sliced
- Cooked white rice
- 1 avocado, sliced
- Pinch of tōgarashi seasoning or nori flakes
Mandarin Sesame Vinaigrette (yields ½ cup)
- 1 mandarin orange, peeled and minced
- 3 tablespoons mirin
- 2 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 tablespoons agave nectar
- 1 tablespoon minced ginger
- Pinch of fine sea salt
Fried Wontons (yields 1 cup)
- 1 ½ cups neutral frying oil
- 20 (about half a package) vegan dumpling skins, julienned (yields ½ cup)
- Pinch of fine sea salt
Instructions
- Preheat skillet (cast iron preferred) over medium heat and add 2 tablespoons of olive oil.
- Place frozen cakes on skillet and pan sear for 4 minutes.
- In small mixing bowl, combine all vinaigrette ingredients. Set aside.
- Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
- To make the fried wontons, in small pot add 1-1 ½ cups oil. On medium heat, heat up the oil to frying temperature (350-375°F).
- Slowly drop in the sliced wonton skins and allow to fry for 1-2 minutes, gently moving with fork to avoid sticking together. Remove and place in paper towel–lined bowl. Sprinkle with salt.
- To assemble each bowl, place a scoop of white rice in the bowl and add lettuce, cabbage, fried wontons, avocado, green onion and fish cakes. Sprinkle tōgarashi seasoning or nori flakes on the rice and serve with a side of vinaigrette.
