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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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POKE PATTIES
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 [+]

Ingredients

Patties:
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

Sauce:
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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