Soy-Ginger Coated Fish Cakes Recipe
Happy New year everyone, I’ve missed you. Have you tried the
new Kikkoman Kara-Age Soy-Ginger Seasoned coating mix yet? It has a wonderful flavor
and provides a batter-like crust for fried fish and chicken. Each box contains
two packages of coating mix. The premix makes it quick and easy to produce a
flavorful and impressive meal. The package couldn’t have arrived at a more
appropriate time!
As some of my twitter followers may know, December 20th
Dad fell, broke three ribs AND punctured a lung. Poor guy spent his 83rd
birthday in hospital not to mention Christmas and New Years! The re-emerging
necessity of generations living together, aka The Sandwich Generation, has been
a challenge to say the least. We canceled our Seven Fishes Christmas Eve
Celebration and the planned New Years Day Florida Glazed Ham dinner. Despite my
absence, I have been cooking, and eating!
As for the Kikkoman coating, I used both envelopes.
- 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
golden brown, turning gently to brown both sides. Serve with remaining
tomato sauce, spiced and warmed.
Ginger and sardines, upon mixing I began to worry about this combination and almost tossed the whole bowl however, overwhelming hunger forced me to press on. It feels as though every meal since the accident has been prepared because
of profound hunger rather than taste.
Much to my surprise, the fish cakes were
good. In fact, they were VERY good. The coating provided a crispy outer crust
that contrasted the moist center nicely. I mixed a dash of cayenne pepper and
chili powder with the remaining tomato sauce, warmed it to blend the spices, and
then topped the fish cakes. Sorry I didn’t get a final photo, the sauce was an
afterthought! The side of Green Giant antioxidant blend veggies nicely
complimented these fish cakes too.
Thank you to Foodbuzz Tastemaker program and Kikkoman for
providing the sample.