Teriyaki Fish Cakes

Ingredients

• 1 pound white fish fillets (such as cod or haddock), finely chopped
• 1/2 cup panko breadcrumbs
• 2 scallions, thinly sliced
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for frying
• 1/2 cup teriyaki sauce
• 1 tablespoon sesame seeds, for garnish
• 1 scallion, thinly sliced, for garnish

Method

1. 1

   In a large bowl, combine the chopped fish, panko, scallions, ginger, garlic, egg, soy sauce, sesame oil, salt, and pepper. Mix gently until just combined.

2. 2

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

3. 3

   Cover and refrigerate the patties for 15 minutes to help them hold together while cooking.

   15:00 · Chill patties
4. 4

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

5. 5

   Add the fish cakes in batches and cook until golden brown and cooked through, 3 to 4 minutes per side.

   3:00 · Sear fish cakes
6. 6

   Reduce heat to low, return all fish cakes to the skillet, and pour the teriyaki sauce over them.

7. 7

   Simmer, turning occasionally, until the sauce thickens and coats the fish cakes, about 3 minutes.

   3:00 · Simmer in teriyaki sauce
8. 8

   Transfer to a serving plate, drizzle with any remaining sauce from the skillet, and garnish with sesame seeds and sliced scallion.