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Posts Tagged tatsoi

Crispy Salmon on Tatsoi with Spicy Thai Sauce

2 tablespoons fish sauce
3 tablespoons water
2 1/2  tablespoons  lime juice
2 inches ginger peeled and freshly minced     
1 small garlic cloves freshly minced 
1 each Thai bird’s eye chili peppers freshly seeded and finely chopped
1 1/2  pounds salmon or other type of fish as desired     
1 Tablespoon olive oil
1/2 each red onion halved and thinly sliced, or 1 shallot     
14 ounces Tatsoi    

Add the honey, fish sauce, water, lime juice, ginger, garlic and Thai chili in a bowl, whisk until well blended.   Season with salt and pepper. Heat a large nonstick skillet over medium heat.

Brush the fish fillets on all sides with about 2 to 3 tablespoons olive oil.  Sprinkle salt and pepper over the fillets. Cook until just opaque in the center, about 5 minutes.  Only cook one side. Meanwhile, add 2 teaspoons of olive oil in another nonstick skillet over medium heat until hot.  Stir in sliced red onions or shallots, and cook for 1 minute.   Stir in Tatsoi or baby spinach. 

Cook until the greens are wilted but still bright green, 2 to 3 minutes. Season with a pinch of salt and freshly ground black pepper.  Divide the cooked baby spinach or Tatsoi evenly among 4 serving plates.  Arrange the cooked fish on top of spinach.
Spoon the sauce over the fish and spinach.  Serve and add more sauce as needed.






Crisp Bacon, Pan-Seared Scallops on a Bed of Tat Soi

4 each sea scallops
2 slices bacon
1 clove garlic minced     
1 each shallots minced
4 cups mixed salad greens such as tatsoi, or spinach     
2 teaspoons balsamic vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
freshly ground     

Cut the bacon into ¼ inch strips for quick cooking. Cook the bacon in a nonstick skillet over medium heat until crispy. Remove the bacon to paper towels, leave 1 tablespoon of bacon fat in the skillet and reserve left bacon fat to sear the scallops. Add the shallots to the skillet, cook for about 5 minutes until soft and translucent. Add the garlic, and cook for 1 minute. Add the tatsoi and sauté until wilted.

Add the balsamic vinegar, and cook until most of the liquid has been evaporated. Taste and season with salt and pepper. Remove from the skillet and arrange on the serving plate. Wipe out the skillet with paper towel, add the reserved bacon fat and return to the heat. Thoroughly dry the scallops with paper towel, season with some salt on both sides. When the skillet is hot, lay the scallops into the bacon fat.

Cook for 1 to 2 minutes until the scallops are browned, turn over to the other side, and cook for 1 minute or until just barely cooked through. Remove the scallops and arrange the bed of tatsoi.
Sprinkle with bacon and serve.







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