Occasionally, I get an invitation to go to Asia either the Philippines or Singapore to talk and share my knowledge on credit and financial building. And what I love about travelling is not only the opportunity to see and experience a different environment but the prospect of eating the local delicacies. There’s nothing more authentic about being an itinerant than getting down and dirty with a country’s culture and food.
However, if you’re not quite adventurous when it comes to food and want to ease your way through the hearts of your hosts then finding a “middle ground” is the safest way to go. What I mean about this is finding a food that is quite similar to what you actually have back home. A good example would be variations of noodles or pasta in the country you’re visiting. But this recipe is not about that. I won’t be talking about making a noodle recipe here, but a fish cake recipe instead. In as much as it is Western, It is also quite Eastern as well. Moreover, I haven’t really tried cooking a fish recipe for the purpose of my blog just yet. So am trying to replicate Peace, Love and Low Carb’s recipe of Asian Tuna Cakes.
Yields: 8 pieces
2 7 oz cans tuna or salmon, drained
2 large eggs
1 onion, minced
4 cloves garlic, minced
2 tbsp Italian flat leaf parsley, chopped
2 tbsp coconut aminos or gluten free soy sauce
1 tsp fresh ginger, grated
1 tsp toasted sesame seeds
1/4 tsp crushed red pepper flakes
sea salt and black pepper to taste
In a large mixing bowl, combine tuna/salmon, eggs, shallot, garlic, parsley, coconut aminos, ginger, sesame seeds, red pepper flakes, sea salt and black pepper. Mix until ingredients are well incorporated.
Form mixture into 8 equal sized patties. Place the patties in the freezer for about 30 minutes.
Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the patties to the pan.
Fry the tuna cakes for about 3-4 minutes on each side. Use caution as you are flipping them over as they are very delicate and will crumble easily.