• 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.
  • Make Ponzu Sauce: In a small saucepan on low heat, add orange juice, mirin, sugar, salt, lemon zest and ginger and allow to simmer for 7-8 minutes. Remove a small ladle of hot ponzu and pour into a small bowl.
  • Add corn starch to the small bowl and whisk to break up any lumps, then pour the mixture back into sauce pot and continue to simmer for 1 minute or until it has thickened enough to coat the back of a spoon. Remove from heat.
  • 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.
  • Place fried fish balls into serving bowl, sprinkle with sea salt, green onion, jalapeño and a couple ladles of warm ponzu sauce to glaze. Serve.

Tempura Fish Cakes with Jalapeño Ponzu

  • Preparation1 hour
  • Cook Time 30 minutes
  • Serves 4

INgredients

1 box of Good Catch® 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
1 10 fl oz bottle of soda water, chilled
Neutral frying oil
1 green onion, thinly sliced
1 jalapeño, thinly sliced
Pinch sea salt

Ponzu Sauce (yields 3/4 cup)
1 ¼ cup orange juice
¼ cup mirin
¼ cup tamari
1/3 cup cane sugar
1 teaspoon sea salt
2 teaspoons lemon zest
1 tablespoon ginger, minced or zested
1 tablespoon corn starch

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.
  • Make Ponzu Sauce: In a small saucepan on low heat, add orange juice, mirin, sugar, salt, lemon zest and ginger and allow to simmer for 7-8 minutes. Remove a small ladle of hot ponzu and pour into a small bowl.
  • Add corn starch to the small bowl and whisk to break up any lumps, then pour the mixture back into sauce pot and continue to simmer for 1 minute or until it has thickened enough to coat the back of a spoon. Remove from heat.
  • 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.
  • Place fried fish balls into serving bowl, sprinkle with sea salt, green onion, jalapeño and a couple ladles of warm ponzu sauce to glaze. Serve.