Japanese Spicy Fish Cakes with Cucumber and Radish Salad


  • 1 lb white flesh fish, like cod or halibut, cooked
  • 1 tbs dried kombu seaweed, shredded then soaked in water for 30 minutes. (available at Asian markets)
  • 2 tsp wasabi powder
  • 2 tsp wasabi powder
  • 1 egg beaten
  • 2 tsp sesame oil
  • kosher salt and black pepper to taste
  • For the Cucumber and Radish Salad:
  • 1/2 cucumber, peeled and cut into matchsticks
  • 8 large radishes, sliced and cut into matchsticks
  • 1 tbs rice wine vinegar
  • 1/2 tsp superfine sugar
  • kosher salt and black pepper to taste
  • 1-2 tsp red pepper flakes

These delicious fish cakes are flavored with dried seaweed, wasabi, soy sauce sauce, mirin  and sesame oil.

  • Combine all of the ingredients for the cucumber salad, then set aside.
  • To make the fish cakes flake the cooked fish and add to a large bowl.
  • Add the seaweed, beaten egg, wasabi powder, sesame oil, then season with salt and pepper.
  • Form mixture into eight tight fish cakes,
  • Add the sunflower oil to a large sauce pan and saute the fish cakes for about 3 minutes on each side.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.