1 filet Forever Oceans Kanpachi (Amberjack), cubed 

1 qt poaching liquid (water with lemon or stock with lemon and 1 tsp Kosher salt)

2 tsp Kosher salt

1/4 cup cooked, black garbanzo beans (sub regular canned if needed)

¼ cup cooked, white quinoa 

2 each bulb Kohlrabi, medium, shredded 

½ tsp ground black pepper

1 tsp cajun seasoning 

½ cup parmesan cheese, shredded

1 ea. whole eggs

1 tsp lemon, zest 

4 tbsp canola or peanut oil

  1. In a stock pot, bring poaching liquid to a boil and lower to a simmer.   Add diced Forever Oceans™ Kanpachi (Amberjack) cubes and poach until fish can flake apart. (about 5-10 minutes) Remove from liquid and let cool. 
  2. Prepare the black garbanzo beans and the white quinoa according to package instructions.  Set aside and let cool.  Lightly smash the garbanzo beans before adding them to the next step.
  3. In a mixing bowl add the shredded Kanpachi (Amberjack), shredded Kohlrabi, smashed garbanzo beans, quinoa, 1 tsp salt, black pepper, Cajun seasoning, parmesan cheese, egg, and lemon zest.
  4. Gently fold the mixture around the bowl to combine completely.
  5. In a large sauté pan add 2 Tbsp oil and heat over medium heat and add ½ the shredded kohlrabi/yellowtail mixture.  Be sure to flatten out the mixture to about ¼ inch thickness or less so that it cooks evenly in the pan.   
  6. Cook for 2-3 minutes each side, being sure it browns nicely. 
  7. Repeat step 5 for the second cake.


Serve and enjoy!



    • Fry an egg and serve it over the top, over easy so that yolk acts like a sauce
    • Reserve the rest of the lemon for garnishing with wedges
    • Add 1/3 cup ground almond flour to this recipe and make small cakes for an appetizer party.

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