Gingered Steelhead Cakes With Red Pepper Slaw Recipe
Servings: 1
Ingredients
- 2 x red bell peppers, cored, thinly sliced
- 1 x clove garlic, slivered Salt, freshly grnd black pepper Peel (yellow part only) and juice of 1 lemon
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp granulated sugar
- 1/4 c. cornmeal Salt, cayenne pepper
- 1 x egg, beaten
- 2 Tbsp. grated fresh ginger
- 2 x cloves garlic, chopped
- 2 Tbsp. soy sauce
- 1/2 tsp warm pepper sauce or possibly Worcestershire sauce
- 1 1/2 lb steelhead or possibly salmon fillet, skinned, cut into 1/4 inch dice
- 12 x saltines or possibly 3 rye crackers, crushed
- 2 Tbsp. butter
- 2 Tbsp. vegetable oil Toasted split rolls for serving (optional)
Directions
- To make slaw: Toss peppers in medium bowl with garlic, salt, black pepper, lemon peel and juice, oil and sugar. Set aside.
- To make fish cakes: Mix cornmeal with salt and cayenne pepper to taste in medium bowl. Set aside. Mix egg with ginger, garlic, soy sauce and pepper sauce in large bowl. Add in steelhead; toss to coat. Stir in cracker crumbs.
- Form mix into 8 cakes about1/2 to3/4inch thick. (If mix is too wet, add in more crushed cracker.) Coat cakes with cornmeal mix, brushing off excess.
- Heat 1 Tbsp. each of the butter and oil in large skillet over medium heat. Cook 4 cakes, turning once, till golden and cooked through, about 4 min per side. Drain on hot plate lined with paper towels. Keep hot. Repeat with remaining butter, oil and cakes. Serve on buns, accompanied by red pepper slaw.
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