What's a cake without some frosting? Just a bunch of flour fluffed into a calorie-busting desert. And what are these fish cakes without the teriyaki-sesame-green onion sauce? Just a bunch of fish and panko, really. But with this sweet sesame sauce bathing these cakes, they become fluffy vessels of fish perfection. Crunchy sesame snap peas round out a meal that says "Let them eat cake" and finds the people agreeing.
Place tilapia on one prepared baking sheet and season with 2 tsp. olive oil and a pinch of salt and pepper.
Bake in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Transfer tilapia to a mixing bowl and let cool, 5 minutes.
While tilapia roasts, prepare ingredients.
Prepare Ingredients and Make Sauce
Pull strings from snap peas like a zipper.
Trim and mince white portions of green onions. Slice green portions thinly on an angle. Keep white and green portions separate.
In another mixing bowl, combine teriyaki glaze, sesame oil, 1 tsp. water, and white portions of green onions. Set aside.
Roast the Snap Peas
On second prepared baking sheet, toss sugar snap peas with sesame seeds, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until tender, but still crisp, 10-12 minutes.
While snap peas roast, form fish cakes.
Form the Cakes
To mixing bowl with cooled fish, add panko, mayonnaise, ¼ tsp. salt, and a pinch of pepper and thoroughly combine.
Form fish mixture into four cakes, 3" in diameter.
Cook the Cakes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add fish cakes to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, spooning teriyaki-scallion sauce on fish cakes and garnishing with green portions of green onions. Bon appétit!