KOREAN trout cakes

This is also a baseline recipe for delectable crab cakes; but the smoky trout fillets take it to “next level” status.  I love this recipe when using trout I’ve caught and smoked myself, but fear not non-anglers – smoked trout fillets can be found in the seafood section of both Wholefoods and Fresh Market

Korean Trout Cakes

Serves:  6 to 8 | Prep, Cook Time: 90 minutes 

INGREDIENTS

For trout cakes:

1 ½ pounds smoked trout fillets, boneless and skinless

½ cup carrot, minced

½ cup yellow onion, minced

½ cup celery, minced

2 tablespoons olive oil

2 garlic cloves, minced

2 teaspoons fish sauce

1 egg

¼ cup sweet chili sauce

¼ cup mayonnaise

2 cups panko breadcrumbs, divided

8 tablespoons butter, melted

½ cup sunflower sprouts

For Korean bbq sauce:

7 garlic cloves

1 (3 inch) piece of ginger, peeled

5 tablespoons soy sauce

5 tablespoons Sri-racha pepper sauce

2 tablespoons rice wine vinegar

2 tablespoons sesame oil

1 tablespoon honey

For Korean comeback sauce:

1 cup mayonnaise

1 tablespoon Sri-racha pepper sauce

TECHNIQUE

With your fingers in a mixing bowl, break up the trout fillets into smaller pieces, some very fine, but some more coarse to give your cakes more texture; set aside. 

In a shallow sauté pan, add olive oil and cook the minced carrot, onion, and celery over medium heat until tender. Remove from the heat and allow vegetables to cool. 

With trout, sauteed vegetables, and 1 ½ cups of bread crumbs, mix together the remaining ingredients (sans butter and sprouts) in a large bowl. Carefully form small cakes with your hands – no bigger than a hockey puck, but no smaller than a half dollar.    

Let the cakes sit in the fridge for 20 minutes - this allows the breadcrumbs to absorb moisture and set up a bit, which helps the cakes hold together.  

Pre-heat oven to 400°.  Remove cakes from fridge, melt butter in a small saucepan, then place remaining breadcrumbs onto a small plate or baking dish - then dip both top and bottom sides of the trout cake into melted butter, breadcrumbs, before setting onto a sheet pan covered in parchment.  Cook coated trout cakes until golden brown; approximately 15 to 20 minutes. 

While cakes are cooking, in a food processor or blender combine all the ingredients of the Korean BBQ sauce, and puree on high until fully blended; set aside in bowl or squeeze bottle for serving.  To make the Korean comeback sauce, in a bowl simply whisk together the mayonnaise and Sr-racha; also set aside in bowl or squeeze bottle for serving. 

Remove golden brown trout cakes from the oven, then serve on a platter with generous amounts of Korean BBQ sauce; topping each cake with a dollop or squeeze of comeback sauce and sunflower spouts.