Tender minced white fish cakes seasoned with sweet white miso and scallions, coated in crisp sesame seeds and pan-fried.
AI illustrationTechnique to learn
Working fresh fish paste with binder continuously to release fish proteins, creating a tender, cohesive structure.
Step 1: In a large mixing bowl, combine minced fish, white miso, panko, beaten egg, scallions, and rice vinegar.
Step 2: Mix vigorouly in one direction with your hand for 2 minutes until the mixture turns tacky and holds together.
Step 3: Divide the mixture into 8 equal portions and shape them into 15mm thick round patties.
Step 4: Spread mixed sesame seeds onto a flat plate and gently press both sides of each patty to create an even sesame coating.
Step 5: Heat vegetable oil in a non-stick frying pan over medium heat.
Step 6: Pan-fry patties for 3 to 4 minutes per side until the sesame seeds are fragrant and golden and the fish is completely cooked through.
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