At the request of my family, I’ve been working on some calamondin recipes. One taste transports us back to my great grandmother’s yard. We all loved that beautiful little tree next to her picket fence, loaded with tiny fruit.
This is a basic, versatile broth. It’s very mild and can be used in place of chicken broth in most recipes. I use it in soups like gumbo, gazpacho and Thai wedding soup. It makes the most of your catch, and it doesn’t take as long as other bone broths.
I’ve served these fish cakes to friends and family at least a dozen times. A few things I love about them: the only ‘binder’ is fresh coconut, which gives them a unique texture. They’re infused with fragrant kaffir lime leaves, which I can never get enough of. And a little bit of coconut sugar… Read More