Asian-Style Fish Cakes
Main Dishes • Pan-Asian
Description
Use a piece of ginger about 6 cm in size.
Ingredients
- Sorghum Syrup 1 stalk
- Ginger 1 piece
- Cilantro 0 oz
- Smoked haddock fillet 20 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.
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