Out-of-the-can Fish Cakes

Salmon cake (shallow fried) with yogurt-mustard dressing

I almost forgot how good fish cakes are. The last time I had salmon cakes was years ago. I realized just how easy they are to make, too.

Sardine cake (baked) with ranch dressing

I simply mixed together canned fish, some finely chopped vegetables, herbs and whole eggs. It depends what you want in the mix.

You can throw in finely chopped peppers or carrots, but I always include onions. You can then add maybe some powdered garlic, curry powder, or chili powder. The egg will act as a binder. You may use canned salmon, sardines, tuna or milkfish (bangus).

I tried 2 cooking methods: shallow frying and baking.

For the dressing, I like something sour or tangy to go with the fishcakes. So I mixed yogurt and mustard for one type of dressing.

I also tried using ready-made ranch dressing. It's up to you what you think will go best.

Garnish: sprigs of rosemary or fresh parsley.

Salmon cake: mild taste.

Sardine cake: very strong taste.

Rosemary & Thyme Chicken w/ Sundried Tomatoes

Steamed 12-15 minutes in a sealed foil pouch. Cooked pretty much the same way as the steamed boneless milkfish with white wine vinegar & pasta. Couscous could be a better match for this one :)

Steamed Boneless Milkfish w/ White Wine Vinegar & Pasta

This is a light dish that cooks in about 20-25 minutes. I used half of boneless milkfish fillet for one serving.

This dish was inspired by my boyfriend's steamed chicken with white wine vinegar & pasta:

Since I'm using fish instead of chicken I rubbed in seafood herb mix & a bit of Knorr seafood cube. I added some finely chopped garlic, onions, rock salt, and tomato slices. The fillet of fish goes on a bed of half-cooked pasta (drizzled with olive oil to prevent sticking) already placed on a sheet of foil.

 Finally, I topped it all off with 1tbsp. butter and about 2-3tbsps. of white wine vinegar. The foil is sealed securely on the sides and placed in a preheated oven at 200C for 20-25 minutes.

Once cooked, serve. The steam comes out nicely when the foil is pierced and opened.