This baked fishcake recipe uses Japanese panko breadcrumbs for a crispy topping, which is a lighter alternative to the traditional way of coating fishcakes in breadcrumbs and frying them. Served with edamame bean puree, the dish combines classic flavours of Japan to make a healthy and tasty dish. Visit the Yukata website for more information about the Japanese ingredients used in this recipe.
Baked Panko Fishcake with Edamame Puree – serves 8
(Preparation Time: 35 minutes, cooking Time: 25-30 minutes)
- Fishcake: 1kg cod fillet, skinned or any kind of white fish is suitable, 2 egg whites, 30g Yutaka Panko Breadcrumbs, 2 tsp garlic grated, 2 tsp ginger, grated, 2 tsp sugar, 2 tsp salt, 60ml sake, a handful of herbs (chives, dill, coriander), chopped
- Edamame puree: 1 tbsp olive oil, 1 shallot, chopped, 1 garlic clove, chopped, 480g frozen shelled edamame beans, 750ml kombu dashi (kelp stock) or water, 10g mint leaves, 1 lime juice, sea salt and pepper to season
- Topping: 60g Yutaka Panko Breadcrumbs, 4 tbsp olive oil , 20g frozen shelled edamame beans, 1 lime zest
Coat the tin in a thick foil and preheat the oven to 180 degrees/fan. Dice the cod fillet into small pieces. Put half the amount of cod in a food processor to make a paste. Add the egg white, panko, garlic, ginger, sugar, salt and sake and blend well until smooth. Mix together the paste with the rest of the diced fish and add the chopped herbs. Spread the fishcake mixture into an 18cm x 18cm baking tin and flatten evenly. Pour two cups of water into a large baking dish and then place the tin in the water to bake in the oven for 25 minutes.
Meanwhile, fry the shallot and garlic for 2 minutes. Add the edamame and stock or water to the pan and bring it to the boil. Simmer for 5 minutes, and then add the mint leaves and lime juice and season with sea salt and pepper. Puree with a hand blender or a food processor.
For the topping, mix the panko breadcrumbs and olive oil in a small mixing bowl, spread on a baking tray and bake for 5-7 minutes on 150 degrees until golden.
Place the edamame puree on each serving plate and top with the fishcake, sprinkled with the panko topping, edamame beans and lime zest.