Fish cake skewers

Fish cake skewers

From
Izakaya
Makes
6
Photographer
Chris Chen

Ingredients

Quantity Ingredient
2 dried shiitake mushrooms
2 tablespoons potato flour
250g firm white fish fillet, roughly chopped
1 tablespoon japanese soy sauce
2 teaspoons sake
2 teaspoon caster sugar
pinch salt
80g grated carrot
2 spring onion, thinly sliced
2 tablespoons finely chopped shiso leaves, optional
6 bamboo skewers, soaked in water for 30 minutes
2 tablespoon oil
finely grated daikon, to serve
lemon cheeks, to serve

Method

  1. Put the mushrooms in a heatproof bowl and cover with boiling water. Set aside for 30 minutes to soak. Drain. Remove the woody stems, then thinly slice the mushrooms.
  2. Combine the flour and 2 teaspoons of water in a small bowl. Place the fish, flour mixture, soy sauce, sake, sugar and salt in the bowl of a food processor. Process to a paste.
  3. Transfer the paste to a bowl and add the shiitake, carrot, spring onion and shiso (if using). Stir to combine. Divide the mixture into six portions and shape each one around a skewer (there should be about 2 tablespoons in each portion).
  4. Heat the oil in a large frying pan over medium–high heat. Add the skewers and cook, turning occasionally, for 5–7 minutes, or until cooked through.
  5. Serve with the grated daikon and lemon cheeks.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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