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Soy-Ginger Coated Fish Cakes Recipe

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Soy-Ginger Coated Fish Cakes
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Ingredients

  • Following the package instructions, I prepared two pounds of whiting filets
  • first. Ginger is of course the prominent
  • flavor. Because the whiting was previously frozen, I soaked it in milk for
  • about 10 minutes, patted dry and brushed with hot sauce then proceeded to coat
  • as directed. If you enjoy spicy Asian inspired flavors, do try this combo. The
  • batter type ginger flavored crust engulfed the spicy heat perfectly. Inside,
  • the fish was moist and mild, YUM!
  • Canceling the holiday festivities afforded me loads of
  • pastas and various cans of fish, particularly anchovies and sardines in tomato
  • sauce. As a result, I adapted this fish cake recipe, using the sardines and the
  • second envelope Kara-Age Soy-Ginger coating.
  • Soy-Ginger Coated Fish Cakes
  • 1 15oz can sardines in tomato sauce
  • 1/4 cup onion minced
  • 1/2 cup of Old Fashioned Oatmeal (not quick cooking)
  • 1 teaspoon coriander
  • 1 tablespoon reserved tomato sauce
  • 1 egg
  • Oil for frying
  • 1 envelope Kara-Age Soy-Ginger coating
  • Salt and pepper to taste
  • Drain tomato sauce from sardines and reserve. Because they are usually whole
  • sardines, I remove spine bones. Mash the sardines and mix all ingredients
  • together except coating. Shape six fish cakes. Pour coating into a shallow,
  • wide bowl. Gently press fish cake into coated, turn and repeat to coat both
  • sides. Cover the bottom of a skillet with olive oil. Fry over medium heat until

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 276g
Calories 508  
Calories from Fat 196 39%
Total Fat 21.94g 27%
Saturated Fat 4.29g 17%
Trans Fat 0.0g  
Cholesterol 340mg 113%
Sodium 1270mg 53%
Potassium 847mg 24%
Total Carbs 34.17g 9%
Dietary Fiber 5.8g 19%
Sugars 3.24g 2%
Protein 42.87g 69%
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