Tuna Kimchi Cakes with Soy-Ginger Dipping Sauce

4.94 from 16 votes

Tuna Kimchi Cakes with Soy-Ginger Dipping Sauce

Tuna Kimchi Cakes with Soy-Ginger Dipping Sauce are crispy, delicious and packed with flavor! They can be made with pantry items you probably already have on hand!

Prep Time15

Cook Time10

Additional Time30

Total Time55

Course: Fish and Seafood

Cuisine: Asian

Diet: Low Fat, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Tuna Cakes

3/4 cup cabbage kimchi drained and chopped
1 bunch scallions white and light green parts only, finely chopped
1 tablespoon minced ginger
1 large egg beaten
1/2 cup panko regular or gluten-free, plus more for coating cakes
3 cans (5-ounce each) tuna in water drained with water reserved
3/4 cup canola oil or corn or vegetable oil, for frying
Arugula for serving (optional)

Soy - Ginger Dipping Sauce

1/2 cup soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon gochujang
1 teaspoon minced ginger
2 cloves garlic minced

Instructions

Tuna Cakes

Combine first 5 ingredients in a bowl and stir to combine. Add the tuna along and stir, flaking the tuna as you go. Add just enough of the reserved water from the can as necessary to moisten the cakes enough so that they hold together.
Using a 1/3-cup measuring cup, pack the tuna mixture into the measuring cup approximately 3/4 of the way. Invert onto a baking sheet.
Chill for 30 minutes in the freezer or 2 hours in the refrigerator.
Heat oil in a nonstick skillet or saute pan over medium-high heat until shimmering. Sprinkle each tuna cake with a little panko, then carefully place in the hot oil. Brown 2-3 minutes or until golden, top with panko again, then carefully flip. Brown the second side for 2-3 minutes or until golden. Transfer to a cooling rack set over aluminum foil or on a baking sheet. Repeat with remaining cakes.
Serve over arugula if desired.

Soy - Ginger Dipping Sauce

Combine all ingredients in a small bowl and whisk to combine.

Notes

TIP:

For even-sized cakes and to expedite the process, I use a 1/3-cup measuring cup. Pack the fish mixture into the measuring cup about three-quarters of the way then invert it onto a baking sheet. If less than a third of a cup mixture left, I add it in small amounts to all the other fish cakes.

MAKE AHEAD:

Can be made 2 days ahead of time. Cool and refrigerate.
Reheat at 350 degrees for 18-22 minutes or until heated through.

FREEZER-FRIENDLY:

Store in an air-tight container for up to 3 months.
To reheat, place frozen cakes on a baking sheet. Preheat oven to 350 degrees and heat for 22 to 25 minutes or until heated through.

Nutrition