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Asian Fish Cakes with Homemade Teriyaki Sauce
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Asian Fish Cakes with Homemade Teriyaki Sauce
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A quick and simple weeknight meal packed with Asian flavor. Flaky white fish is paired with sesame oil, herbs and chili sauce and the fish cakes are topped with a simple homemade teriyaki sauce.

Prep time
0:20
Bake/Cook time
0:25
Yield
8 cakes / 4 servings
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Asian Fish Cakes with Homemade Teriyaki Sauce
Dark Brown Sugar
Prep time :
0:20
Bake/Cook time :
0:25
Yield :
8 cakes / 4 servings

INGREDIENTS

Fish

  • 1 pound white fish (like cod, tilapia or mahimahi or sea bass)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Teriyaki Sauce

  • 1/4 cup packed Imperial Sugar Dark Brown Sugar
  • 1/4 cup + 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup water
  • 2 cloves garlic, grated
  • 1 1-inch piece fresh ginger, peeled and grated (or 1/4 tsp. ground ginger)
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground mustard powder
  • 1/2 teaspoon black pepper
  • Salt to taste

Fish Cakes

  • 1 pound cooked white fish (see directions)
  • 1/4 cup fresh chopped cilantro
  • 3 tablespoons mayonnaise
  • 1 green onion, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon chili sauce (such as Sriracha)
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground mustard powder
  • 1 1/2 cups panko breadcrumbs
  • 2 eggs, lightly beaten
  • Canola oil, for frying

DIRECTIONS

To prepare fish:

  1. Heat oven to 350 degrees and spray a baking dish with non-stick spray.
  2. Salt and pepper one side of fish and then place fish in baking dish, seasoning side down.  Season top side of fish and then drizzle on sesame oil and sesame seeds.
  3. Bake in oven for 6 minutes and then flip, and cook an additional 6 minutes.  After 12 minutes, fish should be cooked through and will flake easily with a fork.  Watch closely so the fish does not become overcooked.

For teriyaki sauce:

  1. White fish cooks, combine all of ingredients for teriyaki sauce in a small saucepan.  Bring to a simmer over medium heat and cook for about 5 minutes, until mixture is thickened slightly.  Remove from heat, transfer to a jar or bowl with a lid.  Cover and refrigerate until ready to use.

For fish cakes:

  1. When fish is cooked through, use two forks to gently shred into small flakes.  Transfer to a large bowl.
  2. Add cilantro, green onion, mayonnaise, oregano, sesame seeds, chili sauce, paprika, red pepper flakes and ground mustard and mix to combine.  Add eggs and mix well.  Add panko breadcrumbs, 1/2 cup at a time, mixing well until all is incorporated.
  3. Using a 1/3 cup measuring cup, scoop mixture into individual balls and shape into 8 individual patties.  Chill for 20 to 30 minutes.
  4. Heat a large skillet over medium-high heat.  Add a thin layer of canola oil to pan and gently place four patties in pan. Cook for about 6 minutes, then gently flip and cook for an additional 6 minutes.  Don’t move patties once they are placed in hot oil, this will help ensure that each side browns evenly.  Repeat with additional patties.
  5. Serve with chilled teriyaki sauce.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Cassie Laemmli @Bake Your Day.

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