1 lb. salmon
Little over 1/2 lb. of shrimp
Small onion, minced
2 tbs. sake
salt and pepper to taste
vegetable oil
Remove skin and bones from salmon and mince. Mince shrimp. Both salmon and shrimp should resemble ground meat. Combine salmon, shrimp, minced onion, sake, salt and pepper. Shape into small fish cakes. Fry in oil. Drizzle ponzu soy sauce on the fish cake before serving.
Ponzu Soy Sauce
1/2 c. mirin
1/2 c. soy sauce
1/4 c. lemon juice
2-inch piece of konbu seaweed
Bring mirin to a boil in a small saucepan. Remove from heat and add soy sauce, lemon juice, konbu and leave to cool.
6 comments:
Fish cake looks super good!
The plate too:) hehehe!
:) thanks again Dean!!
Easy and ono. My kind of cooking.
I think you would like this Erick.
Hi Jalna, I noticed there's no egg and flour to bind everything to keep it all together. So no problems with the patty breaking up while frying?
Susan, I asked Wendell. He said he put the shrimp in our little chopper thing and chopped it up until it was pasty. I think that's what helped bind everything together.
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