Sesame Ginger Fish Cakes

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October 11, 2016

Recipe by Real Simple Good

Ingredients

1 Tbsp fresh ginger (about the size of your thumb)

1 shallot

4-6 cloves garlic (we like garlic, so we used 6)

Handful of cilantro

Zest and juice of one lime

16oz firm, white fish (halibut, cod, tilapia)

1 Tbsp fish sauce

2 Tbsp sesame seeds (approx)

1 Tsp paprika, plus additional for sprinkling

2 Tbsp arrowroot flour

2 Tbsp sesame oil

Lime wedges

Salt, to taste

Directions

1Start by peeling the skin off of the fresh ginger and chopping it into a few chunks. Do the same with the shallot and peel the garlic also.

2Throw the ginger, shallot, garlic, cilantro and lime zest into a food processor. Squeeze in the lime juice and pulse the ingredients until everything is chopped up well.

3Chop your fish into cubes and add it to the processor.

4Add in the fish sauce, 1 Tbsp of the sesame seeds, paprika and arrowroot flour and pulse everything quickly until it is mixed together well and you don’t have any bigger chunks of fish left. Don’t process it too long, you want just a quick chop to get everything chopped and mixed.

5Next, form the fish mixture into 6-8 medium patties with your hands. If if feels like there is excess moisture in the mixture squeeze it out a little while you form the patties.

6Heat a large skillet over medium-high heat and add in the sesame oil. Allow the pan to get good and hot before you put any of the patties in so you can get them nice and brown and crispy on the outside.

7Place your fish cakes in the hot skillet and sprinkle with sesame seeds. Cook just a few minutes on each side, until the fish is cooked through and the cakes are golden brown. You’ll know when to flip the cakes when you see a brown crust forming at the edges and the bottom side is golden brown. Add more sesame seeds to the other side after flipping.

8Transfer to a paper towel lined plate to absorb any excess oil. Sprinkle with paprika and serve with lime wedges. Squeeze the lime over your fish cake prior to eating.

9Enjoy!

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