Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
30 mins
This is a great meal to make ahead for a party. Blend up the Watermelon Soup- even the day before. Set in the fridge to chill out. Make up the fish cakes. The mixture can be made ahead and then rest in the fridge just prior to balling up, searing and cooking. While, the fish cakes are being seared, boil the water and cook the noodles. Toss with the Thai basil or shisho greens.
I love this soup. It may sound bizarre, but it is quite heavenly- spicy, sweet, with an almost mysterious allure that makes you want more and more. While I have made some very minor adaptions over the years, this recipe comes from Gourmet magazine a few years ago. If you have a spicy aversion, start with just a bit of the pepper and add more to taste.
Thai spices are blended into any sustainable white fish that is fresh and delightful. Add less jalapeno depending on your spice tolerance. A food processor is ideal for this, although, you could also finely mince everything.
Shiso is an herb from Japan that is becoming just a bit more popular at Farmers Markets or Asian Markets. If you cannot find it, Thai or regular basil are scrumptious substitutes. Soba or rice noodles work well, but if you cannot find those try a whole grain spaghetti, broken in half.
