Inicio » Recetas » Gingered Steelhead Cakes With Red Pepper Slaw

Receta Gingered Steelhead Cakes With Red Pepper Slaw

Name: Gingered Steelhead Cakes With Red Pepper Slaw
Ingredients: 2 x red bell peppers, cored, thinly sliced; 1 x clove garlic, slivered Salt, freshly grnd black pepper Peel (yellow part only) and juice of 1 lemon; 2 Tbsp. extra virgin olive oil; 1/4 tsp granulated sugar; 1/4 c. cornmeal Salt, cayenne pepper; 1 x egg, beaten; 2 Tbsp. grated fresh ginger; 2 x cloves garlic, chopped; 2 Tbsp. soy sauce; 1/2 tsp warm pepper sauce or possibly Worcestershire sauce; 1 1/2 lb steelhead or possibly salmon fillet, skinned, cut into 1/4 inch dice; 12 x saltines or possibly 3 rye crackers, crushed; 2 Tbsp. butter; 2 Tbsp. vegetable oil Toasted split rolls for serving (optional)

de Global Cookbook

Add a photo

click to rate

0 votos | 1001 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

2 x red bell peppers, cored, thinly sliced
1 x clove garlic, slivered Salt, freshly grnd black pepper Peel (yellow part only) and juice of 1 lemon
2 Tbsp. extra virgin olive oil
1/4 tsp granulated sugar
1/4 c. cornmeal Salt, cayenne pepper
1 x egg, beaten
2 Tbsp. grated fresh ginger
2 x cloves garlic, chopped
2 Tbsp. soy sauce
1/2 tsp warm pepper sauce or possibly Worcestershire sauce
1 1/2 lb steelhead or possibly salmon fillet, skinned, cut into 1/4 inch dice
12 x saltines or possibly 3 rye crackers, crushed
2 Tbsp. butter
2 Tbsp. vegetable oil Toasted split rolls for serving (optional)

Direcciones

To make slaw: Toss peppers in medium bowl with garlic, salt, black pepper, lemon peel and juice, oil and sugar. Set aside.
To make fish cakes: Mix cornmeal with salt and cayenne pepper to taste in medium bowl. Set aside. Mix egg with ginger, garlic, soy sauce and pepper sauce in large bowl. Add in steelhead; toss to coat. Stir in cracker crumbs.
Form mix into 8 cakes about1/2 to3/4inch thick. (If mix is too wet, add in more crushed cracker.) Coat cakes with cornmeal mix, brushing off excess.
Heat 1 Tbsp. each of the butter and oil in large skillet over medium heat. Cook 4 cakes, turning once, till golden and cooked through, about 4 min per side. Drain on hot plate lined with paper towels. Keep hot. Repeat with remaining butter, oil and cakes. Serve on buns, accompanied by red pepper slaw.