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.




15 min


6 min


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