Thai Fish Cakes with Sriracha Sweet Chili Dipping Sauce
10 minutes 20 pieces servings
Wild Alaska Pollock Mezze Platter
11 minutes Serves 12 servings
Ingredients
2 Blocks Wild & Simple Batter Redi™ Wild Alaska Pollock 2.75 lb Deep Skinned, Boneless 424915
4 Medium Eggplants
Extra Virgin Olive Oil
Salt & Pepper
1 1/2 Cups Greek Yogurt (Plain)
2 Cloves Garlic, finely minced
2 Cups Tomatoes (Diced)
1/2 Cup Fresh Mint, chopped
1 Cup Kalamata Olives, chopped
Fry Batter
Za'atar Spice Mix
Lemon Wedges
Directions
Brush eggplant with olive oil, season with salt and pepper and grill until browned and cooked through. Combine yogurt, garlic, salt and pepper and 1/4 cup olive oil. Combine tomatoes, olives, mint and 1/2 cup olive oil. Season. Heat oil to 350°F. Pull fillets & pieces of Batter Redi Alaskan Pollock off of each block; batter and fry. Spread 2 tablespoons yogurt sauce onto each plate, top with eggplant and Alaskan pollock. Sprinkle with mint and za’atar and serve with lemon wedges.
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