{"id":9077,"date":"2024-09-12T09:00:00","date_gmt":"2024-09-12T13:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9077"},"modified":"2024-10-02T12:19:05","modified_gmt":"2024-10-02T16:19:05","slug":"teriyaki-ginger-fish-cakes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/teriyaki-ginger-fish-cakes\/","title":{"rendered":"Teriyaki-Ginger Fish Cakes"},"content":{"rendered":"\n\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Teriyaki Fish Cakes\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/2XwHQpwBNCY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups flaked fish<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>\u00bd cup chopped onion<\/li>\n\n\n\n<li>\u00bd cup chopped celery<\/li>\n\n\n\n<li>2 tablespoons Teriyaki sauce<\/li>\n\n\n\n<li>1 tablespoon dried parsley<\/li>\n\n\n\n<li>1 cup panko bread crumbs<\/li>\n\n\n\n<li>1 egg, beaten<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bc teaspoon dried ginger<\/li>\n\n\n\n<li>\u00bc cup milk<\/li>\n\n\n\n<li>\u215b teaspoon cayenne<\/li>\n\n\n\n<li>\u00bd cup panko bread crumbs for coating<\/li>\n\n\n\n<li>oil for frying<\/li>\n<\/ul>\n\n\n\n<p>Poach fish in lightly salted water. Remove from pan and flake.<\/p>\n\n\n\n<p>Melt butter in a medium saucepan over medium heat. Saut\u00e9 onion and celery until tender. In a bowl, add saut\u00e9ed onion, celery, Teriyaki sauce, parsley, 1 cup crumbs, egg, salt, pepper, cayenne and ginger. Blend well. Stir in milk. Gently fold in flaked fish. Form into 6 to 8 cakes and dredge lightly in bread crumbs.<\/p>\n\n\n\n<p>In a skillet, heat oil to 350\u00b0 F. Fry cakes until golden brown, about 3 to 4 minutes. Turn and cook another 3 to 4 minutes or until done. Drain on paper towels.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\">Joyce Taylor<\/a>  MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">DID YOU KNOW?<br><br>Fish are Chordates, and belong to the class of animals called Actinopterygii, which means ray-finned bony fish.\u00a0 There are well over 27,000 different species of ray-finned fish on the planet!<br><br><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Erika Young, Coastal and Marine Education Specialist<\/strong><\/a><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Teriyaki-Ginger Fish Cakes.<\/p>\n","protected":false},"author":23,"featured_media":16060,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[99,230,15],"tags":[110,145],"class_list":["post-9077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-fried","category-mariners-menu","tag-fried","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - 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