Name: Asian-flavoured Salmon Fishcakes
Yield: Serves 4 (makes 6–8 fishcakes)
Cuisine: Chinese
Ingredients: 2 teaspoons salt; 3 tablespoons finely chopped shallots; 2 tablespoons finely chopped garlic; 3 tablespoons finely chopped fresh coriander; 2 tablespoons mirin (Japanese sweet rice wine); 2 teaspoons coarse sea salt; 3 tablespoons chopped fresh ginger; 3 tablespoons Dijon mustard 175 g (7 oz) dried breadcrumbs; Plain flour, for coating; 4 tablespoons finely chopped spring onions; 3 tablespoons extra virgin olive oil; 300 ml (10 fl oz) oil, preferably groundnut; 2 eggs, beaten; 1 teaspoon freshly ground five-pepper mixture or black pepper; 225 g (8 oz) boneless salmon fillets; 2 tablespoons fresh ginger juice, squeezed from fresh ginger

Preparation info

Serves
4
(makes 6–8 fishcakes)

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

The Chinese prefer to purée their fish for fishcakes with egg white and seasoning and then either poach or fry them. The result is a bouncy and almost rubbery texture. I have always liked the english idea of fishcakes in which the texture is rather moist and flaky. I have added my own Asian touches of flavour: ginger (which is ideal for fish) and various herbs, such as fresh coriander, and spring onions. Here, I use rich salmon instead of the usual firm, white fish; I know you will find thi