Spicy Asian Seafood Cakes


1 lb skinless cod filets, minced
1 lb shrimp, shelled, deveined and minced
3 tsp fresh ginger, grated
4 scallions, minced
1 tbs lime zest
kosher salt and black pepper to taste
1 beaten egg
2 cups sesames seeds
vegetable oil for deep frying
5 slices white bread, crusts removed
butter lettuce, cilantro, hot chilies for garnish
Asian chili sauce for serving if desired
This fish cakes are made with cod and shrimp and flavored with ginger, lime zest and  crusted with sesame seeds.

  • Add the cod and shrimp and bread to the bowl of a food processor and pulse until minced, then add to a large bowl along with the scallions, ginger, lime zest. Mix well to combine.
  • Divide the mixture into 8-10 equal portions, then form into patties.
  • Dip each pattie into the beaten egg, then into the sesame seeds to coat evenly. Repeat with the remaining patties
  • Fill a large sauce pan or deep fryer 1/3 full with oil and heat to 350 degrees.
  • Fry the patties in batches until golden brown all over. 5-8 minutes. Keep a careful watch over the patties so they don’t get too brown.
  • To serve place the patties on top of salad greens of your choice and garnish with cilantro and thinly sliced red hot peppers.
  • If desired you may serve with Asian chili bean sauce.




15 min


5 min


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