Asian Fishcakes With Sweet And Spicy Glaze Recipes

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SWEET & SPICY ASIAN GLAZE SAUCE RECIPE - (4.4/5)



Sweet & Spicy Asian Glaze Sauce Recipe - (4.4/5) image

Provided by krsswrt

Number Of Ingredients 15

Optional:
Sauce Servings: 2
1 Tbs. Brown Sugar
2 Tbs. Honey
1 Tbs. Oil. (Olive or Sesame Oil)
1/8 cup (- 1/4 cup) Soy Sauce (1/8 - 1/4 Cup Water Substitute)
2 Tbs. Hot Sauce
Salt & Pepper to Taste
2 tsp. Chopped Garlic (Or dash of garlic powder)
2 tsp. Chopped Fresh Ginger Root
1-2 tsp. Corn Starch to Thicken as desired
Dash of Paprika
Dash of Chili Powder
1/8 - 1/4 tsp. Red Pepper Flakes
Serve with chicken or veggie stir fry over rice.

Steps:

  • Slowly bring the ingredients to a low bubbly boil and then slowly add the corn starch a little at a time while whisking the sauce.

ASIAN FISHCAKES WITH SWEET AND SPICY GLAZE RECIPE



Asian Fishcakes with Sweet and Spicy Glaze Recipe image

Provided by bweber

Number Of Ingredients 10

Glaze:
1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets , skin off, pin-boned, from sustainable sources
4 teaspoons glaze
3 Tablespoons dark brown sugar
4 Teaspoons Chinese-style hot mustard or Dijon mustard
1 Tablespoon soy sauce
1 Teaspoon rice vinegar

Steps:

  • Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander. Glaze: Combine brown sugar, mustard, and soy sauce in a medium bowl. Whisk to blend. Transfer 1 tablespoon of the glaze to a small bowl, mix in the rice vinegar.

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