Asian-Style Fish Cakes

Main Dishes | Pan-Asian cuisine

⏳ Time

22 minutes

🥕 Ingredients

🍽️ Servings

Description

Use a piece of ginger about 6 cm in size.

Ingredients

Sorghum Syrup - 1 stalk
Ginger - 1 piece
Cilantro - 0.5 oz
Smoked haddock fillet - 17.6 oz
Chili jam - 4 spoons
Olive Oil - 1 tablespoon
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Crush the lemon sorghum on a large cutting board and remove the tough outer layer. Peel the ginger and finely chop it along with the inner part of the lemon sorghum and most of the cilantro. Place the remaining leaves in a bowl of cold water.

Step 2

Cut the salmon into pieces about 1 cm thick on the same board, placing them on top of the spice mixture. Then, move half of the fish to the edge. Finely chop the remaining salmon until it reaches a nearly pureed consistency, mix everything together, and season with salt and black pepper. Divide the mixture into 4 portions and shape them into patties about 2 cm thick.

Step 3

Place a large non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side until golden brown. Top with chili jam, splash a little water into the skillet, turn off the heat, and swirl the skillet to distribute the sauce. Serve garnished with fresh cilantro leaves.