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.

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