But this is different. This time around I couldn’t stop thinking about Thai fish cakes. So I went with cod instead of salmon, grabbed the lemongrass and a Bird’s eye chili out of the freezer, and reached to the back of the pantry for the panko and fish sauce.
This one is a keeper, and I’m sold that portabellas are good for so much more than burgers!
Thai Fish Cake Stuffed Portabella Mushrooms
Extra virgin olive oil
2 portabella mushroom caps, cleaned
2 tbsp fresh chives, chopped
2 inch piece lemongrass, minced
1 Thai Bird’s eye chili, minced
2 cloves garlic, minced
1 tsp freshly grated ginger
¼ tsp salt
¼ tsp coriander powder
1 tsp fish sauce
2 – 3oz fillets cod, baked, cooled and flaked
½ to ¾ cup panko bread crumbs
Preheat the oven to 400 degrees F. Coat the mushrooms in a thin layer of olive oil, and grease a shallow baking dish. Set aside.
In a mixing bowl, combine the chives lemongrass, chili, garlic, ginger, salt, coriander powder, and fish sauce. Add the egg and beat the ingredients with a fork until the egg is blended with the herbs and spices. Add the fish breaking it into small pieces.
Stir in ½ cup of the bread crumbs. How much you need will depend on the moisture in your fish. I used a frozen fish that I baked so it held in a lot of water. You want the fish cake to form and hold a patty shape. Add more bread crumbs until you reach this stage. I added all ¾ cup.
Divide the fish cakes and press the stuffing into the mushroom caps, mounding it as you flatten and press it. Bake for 25 to 30 minutes or until the fish cake is browned and the mushroom tender. Serves 2.
Lori Rice is a freelance writer, recipe developer, food photographer and nutritional scientist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.