Soy-Ginger Coated Fish Cakes Recipe

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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