- In a medium mixing bowl, mix together thawed fish burgers and ginger. Press a few tablespoons of the mixture around the top half of a skewer to form a rounded cylinder shape. Place formed skewers on plate and back into the freezer to firm up. This will ensure the fish skewers are easier to handle on the grill pan.
- In a small mixing bowl, combine all the Ginger Soy Marinade ingredients.
- Once skewers are frozen, pour over half of the marinade, reserving the other half. Use a basting brush to coat all sides.
- Spray a grill pan on medium-high heat with oil, then lay all skewers on the pan. Allow to cook for 7–9 minutes, turning occasionally.
- Add a small amount of water to the pan around the skewers and cover with a lid. Remove pan from heat. Let the pan continue to steam off the heat for 3–4 minutes before plating.
- To serve, place shredded cabbage in the center of a plate and line the skewers around the cabbage. Finish with a drizzle of remaining marinade, then top with green onion and cilantro (if using).
Ginger Soy Fish Skewers
- Preparation1 hour
- Cook Time 15 minutes
- Serves 4 as appetizer
INgredients
1 box of Good Catch® Plant-Based Classic Style Fish Burgers, thawed (be sure for food safety that you thaw in the refrigerator and use product immediately once thawed)
1 tablespoon minced ginger
1 pack of 8-inch skewers, soaked in water
Spray cooking oil
1 cup green cabbage, shaved thin
2 green onion, sliced thin
Cilantro leaves (optional for garnish)
Ginger Soy Marinade (yields ½ cup)
3 tablespoons tamari, or dark soy sauce
2 tablespoons mirin
2 tablespoons maple syrup
2 teaspoons sambal
1 teaspoon toasted sesame oil
1 tablespoon ginger, minced
Instructions
- In a medium mixing bowl, mix together thawed fish burgers and ginger. Press a few tablespoons of the mixture around the top half of a skewer to form a rounded cylinder shape. Place formed skewers on plate and back into the freezer to firm up. This will ensure the fish skewers are easier to handle on the grill pan.
- In a small mixing bowl, combine all the Ginger Soy Marinade ingredients.
- Once skewers are frozen, pour over half of the marinade, reserving the other half. Use a basting brush to coat all sides.
- Spray a grill pan on medium-high heat with oil, then lay all skewers on the pan. Allow to cook for 7–9 minutes, turning occasionally.
- Add a small amount of water to the pan around the skewers and cover with a lid. Remove pan from heat. Let the pan continue to steam off the heat for 3–4 minutes before plating.
- To serve, place shredded cabbage in the center of a plate and line the skewers around the cabbage. Finish with a drizzle of remaining marinade, then top with green onion and cilantro (if using).
