Asian-Inspired Cod Cakes with Soy-Ginger Sauce

Asian-Inspired Cod Cakes with Soy-Ginger Sauce

Flaky cod cakes with ginger and scallions, pan-seared crisp and served with a tangy soy dipping sauce.

Total 50 min Makes 4 servings Calories 310/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Eggs, Soy, Sesame, Wheat

These cod cakes stay light and flaky thanks to minimal filler and a quick pan-sear that crisps the exterior without drying out the fish. Fresh ginger, garlic, and scallions give them a savory depth, while the soy-ginger sauce adds a tangy, slightly sweet finish. Serve as an appetizer or light dinner alongside steamed rice and greens.

Ingredients

  • 1 1/2 pounds cod fillets, skinned and finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 3 scallions, thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil, for frying
  • 1/2 cup soy-ginger sauce
  • 1 tablespoon sesame seeds, for garnish

Method

  1. Pat the chopped cod dry with paper towels and place in a large bowl.

  2. Add the panko, egg, mayonnaise, scallions, ginger, garlic, soy sauce, sesame oil, salt, and pepper to the bowl with the cod.

  3. Gently fold the mixture together until just combined, being careful not to overmix so the cakes stay tender.

  4. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

  5. Place the patties on a plate, cover, and chill in the refrigerator to firm up.

  6. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  7. Working in batches, cook the cod cakes until golden brown and crisp, about 3 to 4 minutes per side.

  8. Transfer cooked cakes to a paper towel-lined plate to drain briefly.

  9. Arrange the cod cakes on a serving platter, drizzle with soy-ginger sauce, and sprinkle with sesame seeds before serving.

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    Asian-Inspired Cod Cakes with Soy-Ginger Sauce

    These cod cakes stay light and flaky thanks to minimal filler and a quick pan-sear that crisps the exterior without drying out the fish. Fresh ginger, garlic, and scallions give them a savory depth, while the soy-ginger sauce adds a tangy, slightly sweet finish. Serve as an appetizer or light dinner alongside steamed rice and greens.

    50 min 4 servings 310 cal

    Ingredients

    • 1 1/2 pounds cod fillets, skinned and finely chopped
    • 1/2 cup panko breadcrumbs
    • 1 large egg
    • 3 tablespoons mayonnaise
    • 3 scallions, thinly sliced
    • 1 tablespoon fresh ginger, grated
    • 2 cloves garlic, minced
    • 1 tablespoon soy sauce
    • 1 teaspoon toasted sesame oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons vegetable oil, for frying
    • 1/2 cup soy-ginger sauce
    • 1 tablespoon sesame seeds, for garnish

    Method

    1. 1

      Pat the chopped cod dry with paper towels and place in a large bowl.

    2. 2

      Add the panko, egg, mayonnaise, scallions, ginger, garlic, soy sauce, sesame oil, salt, and pepper to the bowl with the cod.

    3. 3

      Gently fold the mixture together until just combined, being careful not to overmix so the cakes stay tender.

    4. 4

      Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

    5. 5

      Place the patties on a plate, cover, and chill in the refrigerator to firm up.

    6. 6

      Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

    7. 7

      Working in batches, cook the cod cakes until golden brown and crisp, about 3 to 4 minutes per side.

    8. 8

      Transfer cooked cakes to a paper towel-lined plate to drain briefly.

    9. 9

      Arrange the cod cakes on a serving platter, drizzle with soy-ginger sauce, and sprinkle with sesame seeds before serving.