Golf season has started so that means my husband’s often getting home after dark as he sneaks in as much golf as he can after work. That also means I often make dinner hours ahead of time so I can chill out and relax – or maybe join him for a round! I picked up some barramundi this morning while I was shopping for my client and decided to do an Asian take on my usual weekly staple of salmon burgers. The downside of making dinner ahead of time? I want to eat it in the middle of the afternoon! Have to admit that I did sample one – too tempting to resist! I’ll serve the rest up later with some sliced avocado and sriracha mayo.
Leftovers can be frozen to enjoy for a later meal – or they make for a tasty lunch the next day!
Asian Barramundi Fish Cakes (Serves 4)
- 2 tablespoons peeled, chopped ginger (or about a 1″ piece)
- 3 cloves garlic, peeled and chopped
- 1 jalapeño, seeded and chopped
- 4 scallions, white part chopped and green part reserved for garnish
- 1 1/2 pounds skinless barramundi (or fish of your choice!), cut into 1″ cubes
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- 1-2 tablespoons canola or peanut oil
Pulse ginger, garlic, jalapeño, and white part of scallions in a food processor until minced. Add the cubes of fish and pulse into its evenly processed but not to the point where it’s turned to a mushy paste. It helps if the fish is cold or even slightly frozen. Turn mixture out into a large bowl and add the remaining ingredients, mixing until combined. Form into 12 balls (an ice cream scoop works great!) and press gently into patties.
Heat oil in a large non-stick skillet over medium heat and brown the fish cakes 2-3 minutes on each side. You may need to do this in two batches to avoid over crowding the pan. Garnish with the chopped green scallions and serve with topping of your choice – good ones are a spicy mayo (wasabi, sriracha), sliced avocado, or peanut sauce.
Per Serving (3 cakes): Calories, 300; Total Fat, 7g (2g Saturated); Total Carbohydrates, 11g; Dietary Fiber, 0g; Protein 47g.