Teriyaki-Scallion Fish Cakes

with sesame snap peas

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • Info
    1 fl. oz. Teriyaki Glaze
  • ¼ fl. oz. Toasted Sesame Oil
  • 1 tsp. Multicolor Sesame Seeds
  • 12 oz. Snap Peas
  • Info
    1½ oz. Mayonnaise
  • 2 Green Onions
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    12 oz. Tilapia Fillets
  • Nutrition (per serving)

  • Calories
    598
  • Carbohydrates
    26g
  • Fat
    47g
  • Protein
    39g
  • Sodium
    1415mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Tilapia
    1

    Roast the Tilapia

    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.

  • Step 2 - Prepare Ingredients and Make Sauce
    2

    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.

  • Step 3 - Roast the Snap Peas
    3

    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.

  • Step 4 - Form the Cakes
    4

    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.

  • Step 5 - Cook the Cakes
    5

    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!