Serves 4, as a soup course
3 tablespoons extra virgin coconut oil
1½ tablespoons ginger, fresh, minced
2 tablespoons garlic, fresh, thinly sliced
2 tablespoons jalapeno pepper, fresh, minced
½ cup shallots, fresh, thinly sliced rings
1 cup celery, thinly sliced bias cut
2 cups green Cabbage, shaved
¼ cup green Thai chili paste
½ teaspoon sea salt
1 each 13.66 oz can coconut milk, unsweetened
1 cup vegetable stock
¾ cup frozen peas
¼ cup mint, fresh, thinly chopped
1 cup cilantro, fresh, leaves
1 box, 8 each Good Catch® Plant-Based Thai Fish Cakes
- Remove Good Catch® Plant-Based Thai Fish Cakes from the freezer and place in the refrigerator overnight to thaw.
- For the soup, begin by sweating the ginger, garlic, jalapeno and shallots in 1½ tablespoons of the coconut oil in a heavy-bottomed pot over low to medium heat.
- Once translucent, add the celery and shaved cabbage, stir to incorporate and continue to sweat, about 3 minutes.
- Add the Thai green chili paste and sea salt and mix in well. Continue to sweat, another 2-3 minutes.
- Add the coconut milk and veggie stock, cover pot, and bring to a simmer.
- Take the defrosted Good Catch® Thai Fish Cakes out of the package and place in a bowl. Divide each cake into three equal pieces and form into small balls. They will not be perfectly round; they will have texture. This is fine. You will end up with 24 “Fish Balls”.
- In a separate sauté pan, cook these Fish Balls in the remaining 1½ tablespoons of coconut oil until golden, flipping once or twice with a spoon to make sure that they are cooked through well, about 4-5 minutes.
- Meanwhile, into the soup pot, add the frozen peas and thinly chopped mint and continue to simmer, about 2 minutes.
- Separate the 24 Fish Balls equally into 4 bowls. Add the ¼ cup of cilantro leaves into each bowl and pour approximately 1½ cups of hot soup over each bowl.