Japanese fish cakes

Jason Atherton adds a twist to fish cakes with fresh Japanese flavours and crunchy panko breadcrumbs.
By Jason Atherton
Japanese fish cakes
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 3 xtuna fillet or tuna steaks, 175-225g each, chopped into small chunks
  • handful Japanese panko crumbs
  • 1 egg
  • 4 cm piece fresh ginger, finely chopped
  • 3 spring onions, finely chopped
  • 3 portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
  • vegetable oil, for frying
  • soy sauce
  • sesame oil
  • salt and black pepper

For the salad

  • 100 g rocket, stalks removed
  • 2 tsp dark soy sauce
  • 1 tbsp toasted sesame oil
  • 2 spring onions, finely shredded

Method

1. Put the tuna into a mixing bowl with the ginger, spring onions, mushrooms and salt and pepper. Add the egg and mix everything together. Add a handful of panko breadcrumbs and mix again. Add 5-6 drops of soy sauce and a dash of sesame oil to season.

2. Mix together well and then with slightly wet hands, shape into patties.

3. Heat a lightly oiled non-stick frying pan over a low-medium heat. Add the fish cakes, and fry for about 2-3 minutes on each side or until golden brown and cooked through. Do not overcrowd the pan; it is better to cook the fish cakes in a few batches.

4. Once the fish cakes are almost cooked put the rocket in a bowl and add the dressing ingredients. Mix together and add the shredded spring onions. Serve alongside the fish cakes.

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