a83109fa-09d5-4eea-90ab-652e5b025514Please allow us to introduce you to Peng! Peng is a lovely 24-year-old young lady who is on AsianDate looking for love. We’ll be featuring individual profiles from time to time, just to highlight a few of the many available singles looking to connect, and let you in on some of their favorite things.

In Peng’s own words, she’s “an outgoing girl, always ready to help others.” Her friends even call her “Candy” because she’s so sweet. Peng probably doesn’t eat much actual candy, however, since she’s quite health conscious and cares about both what she puts into her body, and staying active. Peng lives in Zhuzhou, the second largest city in China’s Hunan Province, and she tells us that she enjoys taking walks by the river and playing sports with friends. Peng also swims and practices yoga, and she loves to cook.

Home cooking is a great hobby, a good way to remain health-conscious, and a wonderful way to entertain family and friends. Peng combines all three, saying on her profile page that her loved ones speak highly of her cooking. Peng’s favorite food is fish, and she notes that it is delicious, easy to cook with, and also nutritious.

Let’s take a look at one such recipe, from the pros over at Fish Is the Dish. Fish is the Dish’s connoisseurs have a recipe for salmon cakes that is simultaneously yummy and romantic, and not at all difficult to make:

HeartFishcakes

HeartFishcakes

“Healthy Happy Hearts” Salmon Fishcakes

Ingredients

2- 170g cans skinless and boneless pink salmon

450g mashed potato

Zest of 1 lemon

1 tbsp chopped fresh parsley

1tbsp chopped fresh dill

Vegetable oil, to grease

3 tbsp plain flour

1 egg, beaten

100g dried breadcrumbs

Salad leaves, to serve

 

Prep time: 4 minutes

Cook time: 16-20 minutes

Serves: 4

This dish is so simple to make, it’s an easy way to impress Peng or a lady just like her who’s got a taste for seafood and enjoys a romantic home-cooked meal. You just mix the canned salmon with the mashed potatoes, lemon zest and fresh herbs. Add a bit of black pepper for kick.

Divide the mixture into 4 equal portions, and shape the portions into 4 fishcakes. You can also shape with cookie cutters to make fun or unusual shapes such as a heart, star or even a fish! These heart-shaped fishcakes will win anyone over before they even take the first bite.

Whichever shape you’ve chosen, place the fishcakes on a plate, cover, and chill in the fridge for 20-30 minutes.

Preheat the oven to 180°C/fan 160°C/gas, and grease a baking tray with the vegetable oil.

Put the flour, egg and breadcrumbs into three separate, shallow bowls. Remove the fishcakes from the fridge and dip each into the flour. Shake off any excess flour, then dip into the egg, and finally coat in the breadcrumbs. Place the fishcakes on the prepared baking tray and bake in the oven for 15-20 minutes until crisp and golden on the outside. Serve with salad leaves.

Fish Is the Dish suggests adding chopped up hard-boiled eggs to the fishcake mixture if you happen to have any lying about, and they also indicate that this recipe can be made with fresh salmon, trout, or tuna as base fish alternatives if you’d like.

Fish Is the Dish is UK-based, so here’s a handy conversion guide if you need one for this recipe.

This easy recipe is sure to impress a woman like Peng. Give it a shot, and you may find that a romantic dinner can turn into much more.