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Never has the processing of your sport caught fish been easier. Fisherman's Processing is ready to show you how easy it is to have your catch processed More...

The game has changed! Today's angler realizes the importance of fisheries management and understand that more isn't better. Customers now take less fish, but demand a higher standard in the way their catch is handled. From state-of-the-art RSW storage to the finest procedures in the processing of their catch - they're guaranteed no finer product for their tables! Since 2010, We've set the bar for sport-caught fish processing. More...::

Fisherman's Processing 2837 Historic Decatur Rd. San Diego, CA 92106 (619) 255-3128

Conveniently located 1.2 miles from the Sportfishing Landing in Liberty Station!

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Here’s one that of course goes great with Ahi, but made with yellowtail instead is really great!

Fish in Thai Coconut Sauce
click image [+]


1 - 1/2 cups fresh Ahi or yellowtail diced to 3/8 to 1/2 inch cubes
3 - Stalks green onion chopped fine
1 - Shallot minced fine
1 - Fresno red chili seeded and chopped fine
1 - Teaspoon of sesame oil
2 - Tablespoons of soy sauce
1 - Egg beaten
1 - or more cups of panko bread crumbs (Asian section)
2 - Tablespoons of canola or vegetable oil for frying

1 Tablespoon of butter
1/4 cup of fresh shitake mushrooms stemmed and sliced super thin
1 - Teaspoon of oyster sauce (Asian section)
1 - Teaspoon of soy sauce
1/2 - cup of coconut milk
1/2 - Teaspoon of black bean garlic sauce (Asian section)
2 - Teaspoons of chopped cilantro or Italian parsley if you don’t care for cilantro

Preparation for Patties:
Combine all the pattie ingredients in a bowl except the oil, add the oil to the pan and heat, mix the pattie ingredients, including the beaten egg (as a binder) together and add a little more panko if needed to help form patties and don’t be shy press your hands together tight and make patties about 3 inches across to make a total of 4 patties and fry for about two minutes on each side to keep the center medium rare or until desired doneness.

Sauce: In separate pan heat up butter and add mushrooms and sauté for 2 minutes. Next add the rest of the sauce ingredients and cook for about another minute, heat up to get a little simmer but be careful not to burn the coconut milk.  Place a little sauce on plate and plate the fish patties and add a little sauce on top. This makes a great appetizer or a meal with a side of white rice and I like a little Sambal oelek chili sauce (Asian section) on the side.

Enjoy !!!!

The Pelican

[printer friendly recipe - Adobe PDF]

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