Wendell's Salmon/Shrimp Fish Cake

Wendell made this a couple of nights ago.  It was really, really good. I took the leftovers for lunch the next day.  He got the recipe from a cookbook that his coworker Darren gave to him for Christmas. The cookbook is called Everyday Harumi.  The beautiful plate that the fish cake is on is also a Christmas present.  I got it from Dean Nakamaru.  Thank you Dean!!  It's beautiful.



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.