Thai-Style Catfish Burgers

Thai-Style Catfish Burgers with Shrimp and flavored with shallots, chiles, lime, ginger, and garlic served wrapped in tender lettuce and garnished with basil, mint, and cilantro.

I love the Thai flavors in these Catfish Burgers. They are so fresh and light. The burgers are held together by a mousse of shrimp, seasoning, and an egg white. No breading. The trick is to keep everything cold when preparing the patties so that they hold together while cooking.

Thai-Style Coleslaw with Chiles, Mint, and Cilantro

This Thai-Style Coleslaw with Chiles, Mint, and Cilantro is a wonderfully light side dish. The bright flavors in this salad pair especially well with rich barbecued meats and ribs.

The dressing for this Thai-style coleslaw is made with lime juice, fish sauce, sugar, coconut milk, and a minced serrano chile. You steep the the chile in the lime and fish sauce mixture before dressing the salad, which mellows the chile yet still preserves its flavor.

Vietnamese-Style Pan Fried Halibut with Lemongrass and Nước Chấm Dipping Sauce

This Vietnamese-style pan fried halibut with lemongrass is so fresh and flavorful, and the lemongrass adds such a wonderful citrusy fragrance to the dish.

This pan fried halibut with lemongrass is an adaptation of a fish dish common in Vietnamese cooking, called Cá Chiên Xã. You can use any firm fish, such as mackerel, sea bass, cod, rockfish, or catfish. I just happened to have a gorgeous Alaskan halibut filet that worked beautifully with this recipe.