Tuesday, September 26, 2006

Japanese Fish Cake and Mixed Salad with Ginger Lemon Vinaigrette

Category: Salad, Appetizer
Style: Fusion
Difficulty: Easy
Portion: Serves 8

For Fish cake:
1 lb white fish paste
3 green onions, chopped
cilantro, leaves picked and stems chopped (optional)
For Salad:
2 packs washed mixed salad leaves
For Vinaigrette:
1/2 cup olive oil
1/2 cup lemon juice
3 tbsp mirin
1 tbsp sugar
1 tbsp soy sauce
1 tbsp sesame oil
1 inch piece of fresh ginger, grated
salt and pepper to taste

To make vinaigrette, put all ingredients in a jar with a tight lid. Shake until all blended.
To make fish cake: mix fish paste with green onions and cilantro stems, if using. Divide into 8 portions, and fry in a pan over medium heat until done. Brush the fish cake with vinaigrette on both sides while frying. You can also lightly fry the fish cakes and then move to a barbeque to finish.
To serve, mix salad leaves with vinaigrette, put on a plate. Top with fish cake. Garnish with picked cilantro leaves.

You can adjust the taste of the vinaigrette by changing the amount of each ingredient. Do some experiment to create your best proportions. Try adding some honey too.

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