Wasabi Fish Cakes

Wasabi Fish Cakes

Ingredients

500g skinned and boned white fish or salmon fillets
2 egg whites
2 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2 kaffir lime leaves, julienned and chopped
1 Tbsp cornflour
1 Tbsp grated root ginger
3 Tbsp chopped coriander
2 Tbsp canola oil

Wasabi sauce

1/4 cup lime juice
1 Tbsp light soy sauce,
1 Tbsp fish sauce
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1 tsp castor sugar

Method

1. Chop the fish into small (5mm) pieces.
2. Combine with the egg whites, Namida® Wasabi Paste, lime leaves, cornflour, ginger and coriander.
3. Mix well.
4. Form into eight cakes. Use about two good tablespoons of the mixture for each cake.
5. Heat the oil in a non-stick frying pan.

Pan-fry the fish cakes in batches, about 1 minute each side, until cooked and golden.

6. Drain on paper towels.
7. Place in a 100 deg C (212 deg F) oven to keep warm until all the cakes are cooked. (They can also be reheated for a few seconds in the microwave.)
8. Whisk the ingredients for the wasabi sauce together and serve in small bowls or dishes on the side.