Allow me to introduce you to the fastest (20 minutes, no joke), easiest, most forgiving, fancy-looking weeknight meal. Ever. In the last 45 minutes I:
-Said hi to Nugget (most time-intensive item on this list) and Isaiah
-Changed out of my work clothes, washed my hands
-Made this meal
-Cleaned the kitchen
-Made tea and ate one (okay fine, two) pieces of chocolate
-Sat down to write this post
I got the inspiration for this fish from a recipe a friend posted on Facebook a long time ago. Now, the awkward thing is I don’t remember who that friend was or which chef the original recipe belongs to, so I can’t credit either my friend or the original recipe. I tried googling “tomato lemon garlic fish” but I couldn’t find what I remember of the original recipe. All this to say, disclaimer: this may or may not be an accidentally stolen recipe.
Growing up in Seattle, I was spoiled with an abundance of gorgeous, high-quality, sustainable Alaskan salmon. Sockeye is my favorite. I never tasted farmed or Atlantic salmon until college, and to this day the creamy, fatty flesh of farmed salmon still puts me off. Not to mention the environmental and health hazards of farmed salmon (I’ll get into that another day). Unfortunately, finding wild salmon at a reasonable price in Singapore is no easy feat. I’ve tried to devise many ways of importing salmon myself – purchasing sockeye fillets in Seattle, freezing them in vacuum-packed bags packed with dry ice, and checking them in on our flights back to Singapore – but it all just seemed like too much work and too risky given there are no direct flights between Singapore and Seattle.
Last June when we were at my favorite place on earth (aka Costco), I saw a package of canned wild salmon and threw it into my shopping cart on a whim (this happens a lot at Costco). The cans flew 8,000 miles back with us and sat in my pantry in Singapore for months until I had a moment of genius and made these burgers.
Not to toot my own horn, but these burgers are amazing. I guarantee they are better than any salmon burger you’ve had at a restaurant (which is actually a pretty low bar – why are restaurant salmon burgers universally awful?). And they are the perfect lazy weeknight meal as the patties only take about 10 minutes to come together and under 10 to cook. That’s my kind of meal! In celebration, I’ve started a new tag called “30 minute meals” which, as the name suggests, are meals that take 30 or fewer minutes to come together.
Shall we get started?
Crispy pan-fried snapper, tangy slaw, homemade corn tortillas. Could anything be better on a sunny day? Luckily (or maybe not so lucky) for us, it’s always warm and sunny in Singapore, so every day is a good day for fish tacos.
Have you ever wondered why red cabbage is called red when it’s actually purple? I have wondered this often, and I don’t have an answer. It’s one of those mysteries of life you’ll have to ask Jesus when you get to heaven.
Homemade flour and corn tortillas (recipe to come) are so worth it. I used to be intimidated by grains. Besides rice or quinoa in a rice cooker, I never tried making tortillas or bread until fairly recently. Then I realised how simple and how much tastier (and cheaper) they are if you make them at home. I haven’t bought bread or tortillas since.
Enjoy this recipe. It’s a favorite of ours.