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- 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
View Full Recipe at Are you Hungry?
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 276g | |
| Calories 508 | |
| Calories from Fat 196 | 39% |
| Total Fat 21.94g | 27% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 340mg | 113% |
| Sodium 1270mg | 53% |
| Potassium 847mg | 24% |
| Total Carbs 34.17g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 3.24g | 2% |
| Protein 42.87g | 69% |
