We rough chopped our own smoked salmon and smoked octopus to blend into seafood cakes seasoned with fresh orange juice and zest, soy sauce, Gochutgaru chili pepper, and more.
Ideal for a hearty appetizer or dinner entree. Serve as a sandwich, too. We like topping 'em with a dash of Espinaler or Cherry Tequila Hot Sauce.
Fully assembled -- simply thaw and follow the easy cooking instructions below.
Four 4 oz cakes in each package. Store in freezer.
Cooking Instructions:
- Remove fish cakes from the freezer and their packaging. Allow to thaw.
- Pour about 1/2 inch of the high-heat oil of your choice into a sauce pan and warm over medium heat. (High-heat oils -- like canola, vegetable, sunflower, safflower, soybean, and more -- have a higher smoking point than extra virgin olive oil or butter.)
- Once the oil is hot, sauté fish cakes until warm through and golden brown on the bottom. Carefully turn each fish cake to brown the other side. (Around 4-5 minutes each side, but exact timing depends on how cold the fish cakes are going into the pan.)
- Remove fish cakes from the pan and place on a paper towel. Let rest 2-3 minutes before serving.
- Optional: we especially enjoy pairing 'em with condiments like our Bavarian Mustard, remoulade, hot sauce, or a lemon wedge.
Ingredients: smoked salmon, octopus, sea salt, garlic, orange, egg, rice Panko crumb, ginger, soy sauce, thyme, gochutgaru chili flakes
Contains eggs and soy.