Hi FitFooters! 👋🏼 👋🏽👋🏾🦩
Spring is finally here and that means an ideal time to get back to the ideal socially distanced activity: fishing and boating.
If you find yourself doing some of these activities, some super comfortable waterproof running shoes and/or supportive flipflops/sandals will help make your time out on the water that much more enjoyable. 🌊 👟
Gunney the Golden very pleased with my Striper. 🐶🎣🥰
Photo below is of the On Cloud Waterproof running shoe ($149.99) in men’s black. Also comes in men’s forest green and storm blue and women’s black, rose, and desert
tan. ⬇️
If you can’t get out on the water just yet, but enjoy watching people fish and learning more about the fishing industry, Last Man Fishing is a fascinating documentary on the changing seafood system in the U.S. Small scale anglers are featured along with their passion for fishing and the stresses and challenges of the industry.
More info on the documentary and the link to rent ($5.99) on Vimeo. ⬇️
A delicious recipe for your catch is the following
Thai Fishcakes with Creamy Peanut Sauce
(adapted from Chrissy Teigen’s Cravings Hungry for More - big fan)
Spicy Peanut Sauce
1/3 cup full—fat coconut milk, shaken
1/3 cup peanut butter (I use creamy, but chunky is fine, too)
1 teaspoon grated lime zest
juice of two limes
2 teaspoons soy sauce
2 teaspoons fish sauce (found in condiment aisle or international foods aisle in most grocery stores - so good!)
5 teaspoons light brown sugar
For the fishcakes
1 lb skinless fish fillet (I used tilapia, but really any fish or even canned tuna/salmon works in a pinch) cut in very small chunks
grated zest of 1/2 lime
1 tablespoon Thai red curry paste
1 teaspoon salt
1/2 cup loosely packed fresh cilantro leaves
3 cloves garlic, minced
2 small shallots, chopped
1/2 small jalapeño (optional)
1 egg
6 tablespoons cornstarch
vegetable oil or canola oil
fresh cilantro leaves for garnish
Make the creamy peanut sauce
In a small saucepan, combine the coconut milk, PB, lime zest, soy sauce, fish sauce, and brown sugar. Melt, stirring, over medium heat. Remove from the heat, transfer to a serving bowl, and let cool.
Make the fishcakes
In a large bowl, combine fish, lime zest, curry paste, salt, cilantro, basil, garlic, shallots, jalapeño, egg, and cornstarch. Mix well.
Using wet hands, form 3 to 4 tablespoons of the fishcake mixture into a ball and flatten it to about 1/4 inch thickness. Continue with rest of fish cake mixture.
In a skillet, heat vegetable oil over medium high heat. Working in batches, arrange makes on skillet and fry until golden. My cakes took about 4 minutes per side - they came out a little bit crispy, but I like them that way.
Drain on paper towels.
Serve fishcakes with the sauce and garnish with cilantro.
😋
If cooking fish is not your thing, going out for seafood is just as good. Here is a throwback photo of Anne Elise and I outside the Blue Water Bay Restaurant in Melrose, FL. Very good!!
Powerstep orthotic sandals will also keep your feet supported and toes free all day out on the boat. ($59.95) Comes in various colors for both men and women. ⬇️
Fun tees, tanks, and sun shirts by Sunshine State Goods ☀️ to wear out on the water:
www.sudasfitfoot.com/shop
A beautiful lit up dock in Indian Rocks Beach, FL ⬆️
If you are interested in any of the products mentioned above, reach out to us at sudasfitfoot@gmail.com and we can get you more info!
Get outside and stay well, FitFooters! 🚣♀️
Betsy