How to Make Fish Cakes | Yan Can Cook | KQED
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Originating from coastal regions of China, sesame fish cakes are a beloved dish that showcases the use of fresh fish and aromatic spices. Traditionally served as a snack or appetizer, these cakes are often enjoyed with dipping sauces. In modern cuisine, they have gained popularity worldwide, with variations incorporating different types of fish and spices to cater to diverse palates.
Ingredients
- ●fish fillets
- ●sesame seeds
- ●green onions
- ●ginger
- ●garlic
- ●soy sauce
- ●egg
- ●breadcrumbs
- ●salt
- ●black pepper
- ●cooking oil
- ●coriander
- ●lime juice
- ●chili flakes
Instructions
- 1Prepare fish fillets by removing any skin and bones, then chop finely.
- 2Mix fish with chopped green onions, grated ginger, minced garlic, and soy sauce in a bowl.
- 3Add beaten egg to the fish mixture and stir until combined.
- 4Incorporate breadcrumbs, salt, black pepper, and chili flakes into the mixture.
- 5Form the mixture into small patties, about the size of your palm.
- 6Coat each fish patty with sesame seeds, pressing gently to adhere.
- 7Heat cooking oil in a skillet over medium heat until shimmering.
- 8Pan-fry the fish cakes for 3-4 minutes on each side, until golden brown.
- 9Remove the cakes from the skillet and drain on paper towels.
- 10Serve hot, garnished with fresh coriander and a squeeze of lime juice.
Ingredient Alternatives
fish fillets
Healthier: tofu
Cheaper: canned tuna
Tofu provides a plant-based protein alternative, while canned tuna is often less expensive.
sesame seeds
Healthier: chia seeds
Cheaper: sunflower seeds
Chia seeds offer a similar texture and nutrition, while sunflower seeds are more affordable.
breadcrumbs
Healthier: ground oats
Cheaper: crushed crackers
Ground oats are a healthier option, while crushed crackers can be a cost-effective substitute.
soy sauce
Healthier: tamari
Cheaper: homemade soy sauce
Tamari is gluten-free, while homemade soy sauce can be made at lower costs.
Techniques
mixingfrying
Equipment
skilletmixing bowlspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Mediumfishegggluten
Also Known As
Fish CakesSesame Fish Patties
pescatarian
Ingredients
- ●2 whole trout, cleaned and scaled
- ●1 cup cooked quinoa
- ●1/2 cup chopped spinach
- ●1/4 cup diced red bell pepper
- ●1/4 cup chopped onion
- ●2 cloves garlic, minced
- ●1 lemon, zested and juiced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 tbsp olive oil
- ●Fresh herbs (dill or parsley) for garnish
Instructions
- 1In a bowl, combine cooked quinoa, chopped spinach, diced red bell pepper, chopped onion, minced garlic, lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Mix well to create the stuffing.
- 2Preheat your steamer or prepare a pot with a steaming basket.
- 3Stuff each cleaned trout with the quinoa mixture, ensuring they are filled but not overstuffed.
- 4Drizzle the outside of the trout with olive oil and season with additional salt and pepper if desired.
- 5Place the stuffed trout in the steamer basket, making sure they are not overcrowded.
- 6Cover and steam the trout for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- 7Once cooked, carefully remove the trout from the steamer and place on a serving platter.
- 8Garnish with fresh herbs like dill or parsley before serving.
Equipment
SteamerMixing bowlSteaming basketServing platter
pescatarian
Ingredients
- ●2 swordfish steaks (about 6 oz each)
- ●2 tbsp miso paste
- ●1 tbsp Dijon mustard
- ●1 tbsp honey
- ●1 tbsp soy sauce
- ●1 tbsp olive oil
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1In a small bowl, whisk together the miso paste, Dijon mustard, honey, soy sauce, olive oil, black pepper, garlic powder, ginger powder, and red pepper flakes until smooth.
- 2Place the swordfish steaks in a shallow dish and pour the miso mustard marinade over them, ensuring they are well coated.
- 3Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 4Preheat your grill or grill pan over medium-high heat.
- 5Remove the swordfish from the marinade, allowing any excess to drip off.
- 6Place the swordfish steaks on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- 7Remove the swordfish from the grill and let it rest for a few minutes before serving.
- 8Serve the grilled swordfish with a side of steamed vegetables or a fresh salad.
Equipment
grillmixing bowlshallow dishwhiskplastic wrap
🌶️🌶️🌶️Low
Ingredients
- ●1 lb sturgeon fillet
- ●1 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup cold water
- ●Oil for deep frying
- ●1/4 cup soy sauce
- ●2 tbsp rice vinegar
- ●2 tbsp Szechuan peppercorns
- ●1 tbsp chili paste
- ●1 tbsp sugar
- ●2 cloves garlic, minced
- ●1 tsp ginger, minced
- ●1 green onion, chopped
Instructions
- 1In a bowl, mix the flour, cornstarch, baking powder, salt, and black pepper.
- 2Gradually add cold water to the dry ingredients, whisking until smooth to create the batter.
- 3Heat oil in a deep frying pan over medium-high heat.
- 4Dip the sturgeon fillets into the batter, ensuring they are well coated.
- 5Carefully place the battered sturgeon into the hot oil and fry until golden brown, about 4-5 minutes per side.
- 6Remove the sturgeon from the oil and drain on paper towels.
- 7In a separate saucepan, combine soy sauce, rice vinegar, Szechuan peppercorns, chili paste, sugar, garlic, and ginger.
- 8Bring the sauce to a simmer over medium heat, stirring occasionally, for about 5 minutes.
- 9Once the sauce thickens slightly, remove from heat and stir in chopped green onion.
- 10Serve the battered sturgeon hot, drizzled with the spicy Szechuan sauce.
Equipment
Deep frying panMixing bowlWhiskSlotted spoonSaucepan
🌶️🌶️🌶️Medium
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