- Form the thawed burger patties into 10 small balls. Place on plate and back into the freezer to firm up prior to frying. This will ensure the fish balls are easier to handle when dipping in batter and frying.
- In a large deep pot, add enough oil to cover the fish balls, about 2-3” high. Heat up the oil over medium heat to frying temperature (350-375 °F).
- In a medium mixing bowl add the all-purpose flour, corn starch, sea salt and slowly pour in cold club soda. Whisk slowly to ensure a light, airy texture. (Do not stir out all of the bubbles.) Tempura batter should be the consistency of pancake batter.
- When frying oil is ready, dip each frozen fish ball in tempura batter and gently drop into oil to fry. You may want to fry two batches of five balls each to keep the oil at temp. Fry for 5-6 minutes, until balls are a dark golden color. Once fried, place on a paper towel¬¬–lined plate. Repeat process until all fish balls are fried. Remove oil from heat and place fish balls on the side.
- In a small mixing bowl, mix together all Sweet and Sour Sauce ingredients. Set aside.
- In a wok on high heat, heat olive oil and add onions. Cook onions until they just begin to brown and add peppers. Toss and cook for an additional minute.
- Add pineapple, ¾ of the green onions (reserving some for garnish), fried fish cakes and Sweet and Sour Sauce into wok, tossing while you cook. The sauce will reduce quickly. Cook while stirring for 2 minutes. Remove from heat.
- Serve with a scoop of rice and garnish with green onions.
Sweet and Sour Fish Cakes
- Preparation1 hour
- Cook Time 30 minutes
- Serves 4
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 ½ cup all-purpose flour
¼ cup corn starch
1 teaspoon sea salt
Bottle of soda water, very cold
Neutral frying oil
2 tablespoons olive oil
1 small white onion, chopped
1 cup red and yellow pepper, chopped
½ cup pineapple, cubed
3 green onion, thinly sliced; divided
Cooked white rice
Sweet and Sour Sauce (yields 1 cup)
¼ cup ketchup
1 tablespoon sambal
1/3 cup apple cider vinegar
2 tablespoons tamari
¼ cup cane sugar
1 teaspoon sea salt
1 tablespoon ginger, grated or minced
Instructions
- Form the thawed burger patties into 10 small balls. Place on plate and back into the freezer to firm up prior to frying. This will ensure the fish balls are easier to handle when dipping in batter and frying.
- In a large deep pot, add enough oil to cover the fish balls, about 2-3” high. Heat up the oil over medium heat to frying temperature (350-375 °F).
- In a medium mixing bowl add the all-purpose flour, corn starch, sea salt and slowly pour in cold club soda. Whisk slowly to ensure a light, airy texture. (Do not stir out all of the bubbles.) Tempura batter should be the consistency of pancake batter.
- When frying oil is ready, dip each frozen fish ball in tempura batter and gently drop into oil to fry. You may want to fry two batches of five balls each to keep the oil at temp. Fry for 5-6 minutes, until balls are a dark golden color. Once fried, place on a paper towel¬¬–lined plate. Repeat process until all fish balls are fried. Remove oil from heat and place fish balls on the side.
- In a small mixing bowl, mix together all Sweet and Sour Sauce ingredients. Set aside.
- In a wok on high heat, heat olive oil and add onions. Cook onions until they just begin to brown and add peppers. Toss and cook for an additional minute.
- Add pineapple, ¾ of the green onions (reserving some for garnish), fried fish cakes and Sweet and Sour Sauce into wok, tossing while you cook. The sauce will reduce quickly. Cook while stirring for 2 minutes. Remove from heat.
- Serve with a scoop of rice and garnish with green onions.
