Thursday, February 10, 2005

Kitchen Experiments: Asian-Flavoured Salmon Fishcakes by Ken Hom

This is one of the two appetizers i served for our little Chinese New Year lunch which had my relatives raving about.

Serves 4


225g Boneless salmon fillets
2 tbsp fresh ginger juice
2 tbsp mirin
2 tsp sea salt
1 tsp freshly ground pepper
300 ml oil for frying

For Fishcakes:

3 tbsp chopped ginger
4 tbsp chopped spring onions
3 tbsp finely chopped shallots
2 tsp salt
1 tsp freshly ground pepper
3 tbsp finely chopped coriander
2 tbsp finely chopped garlic
3 tbsp extra virgin olive oil
3 tbsp djion mustard
175g breadcrumbs
Plain flour for coating
2 eggs, beated


Rub the salmon fillets with ginger juice and mirin. Combine the salt and pepper and sprinkle evenly on both sides of the salmon. Marinate at room temperature for at least 30 minutes.

Steam the salmon for 5 gently for 5 minutes. Alternatively, you can microwave it at full power for 3 minutes, covered with film. Let the salmon cool.

Flake the salmon in a large bowl, removing all bones. Then add the ginger, spring onions, shallots, salt, pepper, coriander and garlic. Drizzle in the olive oil, add the mustard and 100g (1 cup) of the breadcrumbs and mix well.

Divide the salmon mixture into 6-8 pieces. On a floured surface, shaped the pieces into round, flat patties with a butter knife. Dredge the cakes in flour, then the egg and finally the remaining breadcrumbs.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, turn the heat to low and add the salmon fish cakes. Fry for 3 minutes, then turn over and brown the other sides. Remove and drain on kitchen paper. Serve immediately.


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