Fish & Seafood

Asian Fish Cakes

I love bringing an Asian inspired flair to different foods

In this case, fish cakes!

This are going to be salmon fish cakes so lets start there

I have a 1.5 pound salmon filet.  Even though this was already trimmed nicely I still like to remove the blood line from the back of the filet, since it can have a strong fishy flavor

Next I’m cutting the salmon into thin slices, then into small chunks

Try to keep them as even as you can

Place in a large bowl

Now it’s time for what I consider the Asian flair

You will need 1/3 cup of soy sauce,  2 tablespoons of honey, 1 tablespoon of fish sauce, 2 teaspoons of sesame oil, 1 tablespoon of fresh grated ginger, the zest of 1 orange, 1 lemon, 1 lime and 3 scallions diced very small

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Add all of this into the bowl of salmon and stir to incorporate

Next you will need 1 large egg whisked, and 1 cup of panko (Japanese bread crumbs)

Add the egg and panko to the salmon

If your having any issues binding the mix you can add 1/4 cup of plain bread crumbs as well

Mix gently with your hands until well combined

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I’m using a 1/2 cup measure to keep them even

Form the fish cakes and lay them out on some parchment paper ( I sprayed some cooking oil down first)

Once the are all formed,  cover and place in the refrigerator until your ready to cook

Chilling them will help them keep there form while they are cooking

Once we are ready to cook lets get about 1 1/2 inches of canola oil in a pan

Typically you want the oil in the 350 F range, but sprinkling a bit of bread crumb in the oil will tell you if it is ready

If the bread crumb bubbles up and starts cooking, your good to go

Lay in 4 at a time and cook for around 3 minutes on one side then flip and cook around 2 minutes more

Remove from the oil to a wire rack to drain any excess oil and sprinkle with kosher salt

We served these with some Asian plum dipping sauce

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Enjoy!!!

Simply Sundays! ~ Asian Salmon Cakes

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

1.5 pound salmon filet

1/3 cup of soy

2 tablespoons of honey

1 tablespoon of fish sauce

2 teaspoons of sesame oil

1 tablespoon of fresh grated ginger

the zest from 1 orange, 1 lemon and 1 lime

3 scallions finely diced

1 large egg whisked

1 cup of panko

1/4 cup of plain bread crumbs

Directions

Remove the blood line from the back of the filet, since it can have a strong fishy flavor   Cut the salmon into thin slices, then into small chunks.  Try to keep them as even as you can.  Place in a large bowl

Add the following into the bowl of salmon.  1/3 cup of soy sauce,  2 tablespoons of honey, 1 tablespoon of fish sauce, 2 teaspoons of sesame oil, 1 tablespoon of fresh grated ginger, the zest of 1 orange, 1 lemon, 1 lime and 3 scallions diced very small.  Stir to incorporate

Add 1 large whisked egg and 1 cup of panko to the salmon.  Mix gently with your hands until well combined.  If the mixture doesn’t bind, add up to 1/4 cup of plain breadcrumb

Use a 1/2 cup measure to keep the fish cakes an even size.  Form the fish cakes and lay them out on some parchment paper sprayed with cooking oil.  Once they are all formed cover and place in the refrigerator.  Chilling them will help them keep there form while they are cooking

Heat 1 1/2 inches of canola oil in a pan.  Typically you want the oil in the 350 F range, but sprinkling a bit of bread crumb in the oil will tell you if it is ready.  If the bread crumb bubbles up and starts cooking, your good to go

Lay in 4 at a time and cook for around 3 minutes on one side then flip and cook around 2 minutes more.  Remove from the oil to a wire rack to drain any excess oil and sprinkle with kosher salt

© Simply Sundays 2016
All rights reserved

1 comment on “Asian Fish Cakes

  1. Yummy, yummy, yummy you guys!

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