Japanese Spicy Fish Cakes with Cucumber and Radish Salad
Ingredients
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.
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