One of my
favorite entrees is fish
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and not just fish but
I want the whole fixing
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with the potatoes,
the coleslaw, all of it,
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and you know it's
hard to try to figure out
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how to do that on a
vegan diet, so guess what?
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On the show today we're
gonna be doing fish and more.
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So stay by.
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Hi there.
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I'm Paula Eakins
and this is my husband.
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If I'm your husband,
you should know my name.
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Say your name. Curtis Eakins.
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Curtis Eakins,
Curtis Eakins, okay.
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Well, you know, this
is-- I want you to say it.
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This is a real good show today.
Yes, it is. Fish and more.
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It's got a lot
because we've done
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a fish recipe
before in our program.
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But we've got a new fish recipe.
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'Cause every time, you
know, people call all the time
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and you are always saying
I love those fish recipes,
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I love those fish, so
we've got a new fish recipe
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that you'll really, really like.
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You know, it takes a
little bit of ingredients,
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but now, come
on, now we're trying
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to make it look
like, taste like,
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act like fish patty,
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so therefore we've
got some work to do.
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All right, so I've
got some work to do too?
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Yes.
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Now the first one is we're gonna
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go to what the
fish cakes themselves,
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so let's look at
the ingredients on this.
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Okay.
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So we're gonna start off
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by just putting in
all the ingredients,
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first start off
with and that's gonna be,
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we're gonna put in our carrots.
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We're gonna put in
our celery. All right.
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We're gonna put in
our onions. Ye yeah.
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We're gonna put in our parsley.
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That comes from our garden?
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Yes. Oh, okay.
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Okay, and what I'm
gonna do now is just pulse it.
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You're making the
panko breadcrumbs,
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that's the new term to--
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Well, it's just a
different breadcrumb.
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No, they're doing
any kind of crab cakes
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or seafood type item
they usually use the panko.
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Oh. Not breadcrumb.
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Okay. Okay.
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I'm gonna go head
on and get this on
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because we're
gonna get first part
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of this actually get this...
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saute, we're gonna saute
the combination of things
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I just got finished off.
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A little bit of
the canola oil. Mm-hmm.
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And... Take out this.
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Take the blade out. Okay.
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Get all the goodies over there.
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And... Are you
through with this?
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I'm finished with that--
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well, no, no, I'm
not finished with that.
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All right, we're gonna
pour all this inside here.
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So now how long
are you gonna saute?
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This until tender. Oh.
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So while we're doing that,
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we'll do the rest
of the parts there
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and you can see right now
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we got other
things that put in here.
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Okay. Okay.
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Now we're gonna start adding in
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and while this is
actually sautéing,
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we're gonna go head
on and keep it in here.
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Put the blade back in for me.
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All right, now I'm
gonna go head on and put in...
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Now this is the
tofu in water packed?
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Water packed tofu.
All right, extra firm.
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Right.
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So you have different textures
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what the extra firm
would be the one that--
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It's got-- yeah, 'cause--
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'Cause it have a
better texture to that.
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Yeah, if you use the silken
on this, it's gonna too soft
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so I like to use this the
one it's water packed, okay.
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Okay. All right.
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We're gonna also put in this
for now, just start putting in,
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you gonna put
the breadcrumbs in.
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Is it the panko? No, no.
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This is regular
seasoned breadcrumbs.
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Oh, seasoned. Okay.
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Okay. All righty.
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All right, now we're
gonna start adding in,
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I got the flour going in.
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Okay.
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You're gonna go head on
and get me that mayonnaise,
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that's gonna go in.
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There was spatula?
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Right here, baby, you
can use the same one here.
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Okay.
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Okay. All right.
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Even though there's
a lot of ingredients,
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all of it goes
in at the same time,
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that's the
thing I like about it.
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All the goodies. Okay.
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All right, now we're
gonna put in the thyme.
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And if you'll give me that
hoisin sauce right there, this.
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Oh, the who sauce?
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The hoisin. Hoisin.
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Okay, and then
you're gonna go ahead
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and put in the
salt and you can use
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that spatula again
there so you can get that out.
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Want to go ahead
and put the salt in.
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Now this hoisin sauce, this is--
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It's part of the
mixing taste like fish.
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Is this can be
purchased at a regular store?
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Yes, the regular
store in the oriel section.
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Okay, I got my
turmeric going in,
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just to help give
that color we need.
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And what is this here?
And that's the garlic powder.
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Powder. All right.
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Okay.
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Now what I'm gonna do is I'm
gonna just put the lid back on.
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Okay, and this is sautéing,
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looking good, all
right, we're gonna pulse again.
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Give that spatula.
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It's gonna give a nice
consistency we need to have.
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I need to be trying that...
No, it's okay, it's okay.
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How did you come
about this recipe?
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I know you have
other fish recipes but...
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Well, I wanted something
a little bit more lighter,
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the one we did before had
the actual yellow peas in it.
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And I wanted
something more like,
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okay, that was like
fish sticks and fish patties.
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With the kelp and, yeah. Yeah.
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That use the kelp and
so now I'm using seaweed,
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I'm using
something totally different
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this time in place of kelp.
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And I'm using also the tofu
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so it's gonna be a
softer kind of a patty
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rather than the
other one I made before
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so just changing things up.
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Okay?
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What I want you to do
is I want you to go head on
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and start scraping that
into the bowl there for me.
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Oh. Be careful with that blade.
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Okay. All right.
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I'm gonna go back over
here and continue to sauté.
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Just till tender.
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It's got nice and thick here.
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Oh, yeah, it's
gonna be thick. Yeah.
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We're gonna make them patties.
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Oh, okay, yeah,
this is the patties.
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Take this out here.
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Take all out. Okay.
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Now it's time for us
to add in our secret,
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we call it our secret ingredient
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which really gives
it that fish flavor
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and that is seaweed,
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which like I said
before in the past we did kelp.
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Can you help me with that?
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Just gonna move
this over little bit.
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Okay, now so...
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Okay, I'm gonna
give you some of these.
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This is the... Now
this is the seaweed.
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This is the seaweed.
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At again at
oriental store or something?
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No, you can get at
regular grocery store.
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Oh, regular grocery store.
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What you're gonna do
is break it up real fine,
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kind of break it up there.
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Smells like fish really. Mm-hmm.
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The same thing
you use to make sushi.
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So this would be
in place of the kelp.
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That's right, that's
right. With the fish taste.
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Okay.
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And we're gonna
stir it up. All right.
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Take that out
of the way for you?
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Yeah, you can move
that out of the way,
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I'm finished with that now.
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Also you're gonna make sure
that you get in the seaweed in
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because it's what
helps to get the flavor
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along with that thyme as well.
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It's funny when I go to a
grocery store to buy that,
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people think I'm
making sushi and I say,
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oh, no, no, no, I'm
making fish patties.
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They say making
fish patties with that?
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Lady, are you
for real? Yeah, yeah.
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I said I might bring you
some. May bring you some.
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Make them believe
they're out of them.
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Make them believe
they're out of them
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and now we're gonna take and add
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and you just back up baby.
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We gonna actually
put in now the seasoning,
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carrots and the celery.
00:09:04.20\00:09:05.53
Okay.
00:09:05.56\00:09:07.50
And if you will,
there's a plate behind you
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'cause we're gonna
make these patties.
00:09:09.12\00:09:10.34
Oh.
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All the
goodies, all the goodies.
00:09:14.66\00:09:17.27
Now did you forget
this or that's coming later?
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Oh, no, that's for the
patties to go in, Curt.
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Oh, okay.
00:09:21.60\00:09:23.16
Now...
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if you go ahead
and continue mixing,
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just go ahead and mix
that, mix that together for me.
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I'm gonna go ahead
and get my pan ready.
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Okay.
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It's all rounded out here.
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Now how many
patties will this make?
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It makes 12.
00:09:44.36\00:09:45.40
Oh, 12. Twelve patties.
00:09:45.43\00:09:47.40
You can either scoop
it or you can use a scoop
00:09:47.43\00:09:51.53
to actually do it yourself
or you can do it by hand.
00:09:51.56\00:09:53.96
And you know I hate to get
my hands dirty so, you know,
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that's what I'm
gonna be doing, right.
00:09:55.52\00:09:57.22
So while I'm doing
here, you're gonna--
00:09:57.25\00:09:58.84
Hold up. Oh, it's
time for you to...
00:09:58.87\00:09:59.92
Okay, I'm gonna put
my oil in my skillet.
00:09:59.95\00:10:03.37
We're only
gonna use enough of it
00:10:03.40\00:10:04.57
'cause now we're getting ready
00:10:04.60\00:10:05.63
to actually make the patties up.
00:10:05.66\00:10:08.56
So when we go and add this...?
00:10:08.59\00:10:10.51
In a minute,
that's not gonna go,
00:10:10.54\00:10:11.82
that's actually
gonna be our breading.
00:10:11.85\00:10:13.84
Oh, okay.
00:10:13.87\00:10:16.88
I think this is
pretty much mixed up here.
00:10:16.91\00:10:19.87
That's fine. All right.
00:10:19.90\00:10:23.92
Now I'm gonna
put this on my dish.
00:10:23.95\00:10:26.71
Okay.
00:10:31.23\00:10:32.72
So now it's time
for the patty time.
00:10:32.75\00:10:34.64
Time to make those patties up.
00:10:34.67\00:10:35.71
Now you want me to help
you out with the patties?
00:10:35.74\00:10:39.21
Well, I'll make one first, okay?
00:10:39.24\00:10:40.39
You make one first. I'll
see how you do and then--
00:10:40.42\00:10:42.66
Because I would like them
to be a little more organized.
00:10:42.69\00:10:47.25
Okay, so let's
just do a scoop. Mm-hmm.
00:10:47.28\00:10:52.24
Okay, that's the small, that's
gonna be your thing, right?
00:10:54.68\00:10:58.86
This is the size the
patties are gonna be.
00:10:58.89\00:11:02.02
And I usually put a
little bit of seasoning on it
00:11:02.05\00:11:05.58
on both sides before
I put into the skillet.
00:11:05.61\00:11:09.35
And now it's
kind of sit over here
00:11:09.38\00:11:10.48
because I want to do
them all at one time.
00:11:10.51\00:11:13.54
So a scoop likes that
and go ahead, here you go.
00:11:13.57\00:11:18.25
Okay.
00:11:18.28\00:11:20.56
All right, my hands
are bit sticky here.
00:11:20.59\00:11:26.38
Okay, I want to make
mine's a little bit--
00:11:26.41\00:11:27.44
Don't make it too--
no, honey, they get like...
00:11:27.47\00:11:30.01
Just follow
instructions. There you go.
00:11:30.04\00:11:31.72
Okay, all right.
Then other side too.
00:11:31.75\00:11:38.35
On the other
side for a few minutes
00:11:38.38\00:11:39.41
while we get these together.
00:11:39.44\00:11:40.47
You gonna do about
what, three or four?
00:11:40.50\00:11:41.89
Yeah, just two, yeah,
let's just do a couple of them.
00:11:41.92\00:11:45.53
I'm just gonna do one more
00:11:45.56\00:11:46.61
so they can get the
idea what it is like.
00:11:46.64\00:11:47.80
You want me do another
one? Yeah, you can do one more.
00:11:47.83\00:11:50.83
Okay.
00:11:50.86\00:11:52.94
Now these are
gonna sit in the skillet.
00:11:52.97\00:11:56.16
And we serve this up with a nice
00:12:01.18\00:12:03.73
lime tartar sauce, ye yeah.
00:12:03.76\00:12:07.37
How about that, honey?
00:12:12.02\00:12:13.07
That's fine, go
ahead and put it in.
00:12:13.10\00:12:17.31
And so at the end of the program
00:12:17.34\00:12:18.41
they'll get chance to see that.
00:12:18.44\00:12:19.54
Oh, you got it there. All right.
00:12:19.57\00:12:22.89
So you had that on low or?
00:12:22.92\00:12:24.57
I've got them on the
medium heat right now.
00:12:24.60\00:12:26.23
And you're gonna keep it
on, now the panko sauce mixing,
00:12:26.26\00:12:28.38
it gives it a real nice
kind of a golden brown color.
00:12:28.41\00:12:31.36
So we're gonna keep
that going until we--
00:12:31.39\00:12:32.92
and then we'll turn
it over on other side.
00:12:32.95\00:12:34.39
I usually go about maybe
five minutes on each side.
00:12:34.42\00:12:37.22
You don't want them to high
because you don't want to burn.
00:12:37.25\00:12:39.82
And if it burns
of course the patties
00:12:39.85\00:12:41.37
are not gonna be
like you like it, okay.
00:12:41.40\00:12:42.46
So you want like kind
of a golden brown color,
00:12:42.49\00:12:44.70
so we're gonna
look at-- you know what,
00:12:44.73\00:12:45.88
we're gonna look
at the tartar sauce
00:12:45.91\00:12:46.94
that actually matches this.
00:12:46.97\00:12:48.39
We'll take a break first
00:12:48.42\00:12:49.51
and then come back
with the tartar sauce?
00:12:49.54\00:12:50.87
No, let's go ahead and
do the tartar sauce now.
00:12:50.90\00:12:52.35
Okay, let's go and do it
then. Okay, let's do that.
00:12:52.38\00:12:54.26
Now, this actually
goes along with our patties
00:13:03.87\00:13:07.02
and they're doing
really, really good.
00:13:07.05\00:13:08.16
All right. Golden brown, baby.
00:13:08.19\00:13:09.51
It's very, very
quick, you've got to have
00:13:09.54\00:13:10.88
a tartar sauce to go
along with that lime juices--
00:13:10.91\00:13:12.19
They have to have tartar
sauce. So we got that vegenaise.
00:13:12.22\00:13:14.96
Why don't you go ahead
and put that together for us?
00:13:14.99\00:13:16.27
And the vegenaise here
00:13:16.30\00:13:17.53
and we gonna do
this the lime juice...
00:13:17.56\00:13:19.68
The lime juice
in. Put this in here?
00:13:19.71\00:13:20.80
Okay.
00:13:20.83\00:13:22.37
And this is the honey, I
guess I need a spatula for...
00:13:22.40\00:13:26.47
You just use that.
00:13:26.50\00:13:27.54
Oh, this? Okay.
00:13:27.57\00:13:28.62
Okay, to get
that honey in there.
00:13:28.65\00:13:30.93
Honey it's kind gives
a little bit of a tang,
00:13:30.96\00:13:32.57
you got that sour
going together there.
00:13:32.60\00:13:33.82
Little bit of a tang. Okay.
00:13:33.85\00:13:39.41
And now I'm gonna whisk it. Yep.
00:13:39.44\00:13:42.45
I don't think I
whisked before, have I?
00:13:42.48\00:13:44.31
I don't know. Okay.
00:13:44.34\00:13:46.29
Okay, be careful, it doesn't
come out of the bowl, baby.
00:13:49.65\00:13:51.18
Oh, okay, baby.
00:13:51.21\00:13:53.19
But that lime has to
mitch match into that.
00:13:53.22\00:13:57.66
Now this is a really simple
one and sometime not only do
00:13:57.69\00:14:00.93
we make this vegenaise up,
sometime this tartar sauce,
00:14:00.96\00:14:04.53
sometime we take a pickle relish
00:14:04.56\00:14:07.50
and there's also
pickle relishes out there
00:14:07.53\00:14:08.89
on the market does not
have any vinegar in the system,
00:14:08.92\00:14:11.73
but lemon juice and
you can mix that in here
00:14:11.76\00:14:13.95
also 'cause, you
know, authentic sometime
00:14:13.98\00:14:16.00
your tartar sauce does have
00:14:16.03\00:14:17.34
little pieces of
pickling in it, okay.
00:14:17.37\00:14:19.99
So but then you can
also do the smoothing,
00:14:20.02\00:14:22.05
I'm gonna tell you right now,
on top of these fish cakes here
00:14:22.08\00:14:25.45
and this tartar sauce, oh,
you'll be hurting somebody.
00:14:25.48\00:14:28.17
You'll be hurting somebody.
00:14:28.20\00:14:29.28
It's really good,
really good, really good.
00:14:29.31\00:14:30.88
And so you know
we're gonna go away
00:14:30.91\00:14:32.50
because when we come
back we've got to do some,
00:14:32.53\00:14:35.04
you know, I mean, what good is
00:14:35.07\00:14:36.52
all if we don't
have any potatoes.
00:14:36.55\00:14:37.95
So we're gonna have
some oven fried potatoes.
00:14:37.98\00:14:39.82
Oh, with the fish
patties. And the tartar sauce.
00:14:39.85\00:14:42.47
And we're gonna do
some also some coleslaw.
00:14:42.50\00:14:43.53
Oh, coleslaw.
00:14:43.56\00:14:44.59
Also that sounds like
the whole thing, you know.
00:14:44.62\00:14:46.63
Oh, okay, all right. So
we just want you to stay by.
00:14:46.66\00:14:51.10