Spicy Fish Cakes with Cucumber Salad | Living By Design
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe courtesy of Jake Smollett
Ingredients
- 1 pound very finely minced white fish (such as snapper or trout)
- 1⁄4 cup plus 2 teaspoons toasted sesame oil
- 4 garlic cloves, chopped
- 3 green onions, minced, white and light green parts separated
- 1 1⁄2 tablespoons liquid aminos
- 1 tablespoon sriracha
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 large egg
- 1⁄2 cup panko breadcrumbs
- Chopped fresh flat leaf parsley
- Lemon wedges, for serving
Instructions
- To make the fish cakes, place the minced fish in a large bowl, using paper towels to soak up any excess liquid from the fish if necessary. Add the 2 teaspoons oil to a small sauté pan over medium heat. Add the garlic and cook until soft, about 2 minutes. Pour the oil and garlic into the bowl with the fish. Add the white parts of the green onion, the liquid aminos, sriracha, granulated onion, granulated garlic, egg, and panko and mix gently to combine.
- For each cake, spoon out about 11⁄2 tablespoons of the mixture and form it into a ball with your hands, then flatten it to your desired thickness (I prefer them on the thin side).
- Line a plate with paper towels and set aside. Heat the remaining 1⁄4 cup oil in a large nonstick sauté pan over medium heat. Working in batches so as to not overcrowd the pan, fry the fish cakes for about 3 minutes per side, or until golden brown. As you finish frying, remove the fis cakes to the lined plate to absorb the excess oil.
- To make the dipping sauce, combine the mayonnaise, relish, and sriracha in a small bowl.
- Garnish the fish cakes with the parsley and serve them with lemon wedges and dipping sauce on the side. They’re great as a stand-alone appetizer but also go well with a cucumber salad.
For Dipping Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 1 tablespoon sriracha
For Cucumber Salad
- 1 pound Persian cucumbers, thinly sliced
- 2 tablespoons Chili oil
- 1⁄4 pound Feta cheese, crumbled
- 1⁄4 cup small diced red onions
- 1 tablespoons thinly shaved chives Salt, to taste
In a medium bowl, combine all the ingredients and toss well to combine