This Asian Halibut Fish Cakes recipe is adapted from a salmon cake done by Martha Stewart’s people at Everyday Food. I switched out the salmon for wild halibut and I knew it would be a new family favorite. The lovely mild ginger flavor makes this dish fragrant and delicious. I also learned a neat trick for making fish cakes without benefit of flour or corn meal. Egg is the binder; and the fish cakes are formed and then put into the freezer for about 30 minutes so they hold together when you put them into the frying pan. It works! We loved them.
Asian Halibut Fish Cakes Recipe
- 1-1/2 pounds of wild halibut, chopped into small pieces approximately 1/2 inch square
- 2 Tablespoons grated fresh ginger (Tip: Peel fresh ginger with a spoon)
- 2 finely diced Shallots
- 1 organic egg
- 1 teaspoon Kosher or Sea Salt
- 1/4 teaspoon freshly cracked black pepper
- Chop and mix all the ingredients together except the egg. Then slightly beat up the egg and stir it into the fish mixture until everything is coated with egg and the mixture is . . .well, it’s gooey. Line a baking sheet with parchment paper.
- Using an ice cream scoop, divide the mixture into 6 to 8 portions. Place each portion in a scoop or circle shape on the lined baking sheet. Put the baking sheet into the freezer for 20 – 40 minutes, until the fish cakes hold together.
- Heat a non-stick frying pan coated with a teaspoon or so of coconut oil. Add the semi-frozen fish cakes to the pan and let them cook for at least 5 minutes, until they are brown on one side and will hold together when you carefullyflip them over to let them fry until they are done, approximately another 3 to 5 minutes.
I didn’t try this when I made the test recipe, but when I make the next batch, I may try to make a double recipe, freeze the second half until it is safe to put them into a freezer bag or container, and save them for use another time.