Recipe for Gingered Steelhead Cakes with Red Pepper Slaw 
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Yield:
1
Ingredients:
Amount Ingredient
Red pepper slaw: ----------------
2 x red bell peppers, cored, thinly sliced
1 x clove garlic, slivered
Salt, freshly ground black pepper
Peel (yellow part only) and juice of 1 lemon
2 tbl olive oil
1/4 tsp granulated sugar
----------------- Fish cakes: ----------------
1/4 cup cornmeal
Salt, cayenne pepper
1 x egg, beaten
2 tbl grated fresh ginger
2 x cloves garlic, minced
2 tbl soy sauce
1/2 tsp hot pepper sauce or Worcestershire sauce
1/2 lb steelhead or salmon fillet, skinned, cut into 1/4 inch dice
12 x saltines or 3 rye crackers, crushed
2 tbl butter
2 tbl vegetable oil
Instructions:
Instructions: To make slaw: Toss peppers in medium bowl with garlic, salt, black pepper, lemon peel and juice, oil and sugar. Set aside.

To make fish cakes: Mix cornmeal with salt and cayenne pepper to taste in medium bowl. Set aside. Mix egg with ginger, garlic, soy sauce and pepper sauce in large bowl. Add steelhead; toss to coat. Stir in cracker crumbs.

Form mixture into 8 cakes about1/2 to3/4inch thick. (If mixture is too wet, add more crushed cracker.) Coat cakes with cornmeal mixture, brushing off excess.

Heat 1 tablespoon each of the butter and oil in large skillet over medium heat. Cook 4 cakes, turning once, until golden brown and cooked through, about 4 minutes per side. Drain on warm plate lined with paper towels. Keep warm. Repeat with remaining butter, oil and cakes. Serve on buns, accompanied by red pepper slaw.

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