Authentic Asian Sauces
Japanese Fishcakes
What You Will Need
Ingredients
- 5cm piece fresh ginger, peeled and chopped
- Small bunch coriander (15g), roughly chopped
- 1 small carrot, grated
- 500g cod fillets, skin off, roughly chopped
- 1 medium egg
- 6 tbsp Lee Kum Kee Japanese Style Sesame Dressing
- 1-2 tbps light olive oil
- To serve : pak choi leaves blanched 1 minute
Made with
Lee Kum Kee products
How to make it
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Put the ginger, coriander, carrot, fish and egg into a food processor, add 2 tbsp Lee Kum Kee Japanese Style Sesame Dressing , blitz until finely chopped. With wet hands, form into 12-14 small patties 2 cm thick.
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Cook in 2 batches in a frying pan with 1 tbsp olive oil for 2 minutes each side or until golden.
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Serve on blanched leaves with remainder of dressing to dip the fishcakes in.