SALMON AND SHRIMP FISH CAKES
by Harumi Kurihara
Salmon is usually cooked as a fillet but I like to mince it—it can be used like this in many different recipes. Here I mix it with shrimp, but equally you can replace them with chopped pork or chicken. I like to leave the onions in quite large pieces because they give the fish cakes an extra bite and I love serving them with lots of fresh shredded ginger on top. You will be amazed how different really finely shredded ginger tastes—be brave and try these delicious fish cakes with more shredded ginger than you would usually take.
Makes 18 Small Fish Cakes
• 12 oz salmon
• 4 oz peeled raw shrimp
• 1 small onion
• 1 tablespoon sake
• salt and pepper, to season
• sunfloweror vegetable oil, for frying
• ponzu soy sauce
• some finely shredded fresh ginger, to garnish
For The Ponzu Soy Sauce:
• 1/2 cup mirin
• 1/2 cup soy sauce
• 1/4 cup lemon Juice
• 2 inch piece kombu seaweed (dried kelp), wiped of any salty deposits
1. To make the ponzu soy sauce: In a small saucepan, bring the mirin to a boil, then reduce the heat and cook for a further 2-3 minutes over low heat to bum off the alcohol. Remove from the heat and add the soy sauce, lemon juice, and kombu and leave to cool.
2. Remove any skin or bones from the salmon and finely mince.
3. Devein the shrimp and chop finely. Both the salmon and shrimp should resemble ground meat.
4. Chop the onion into pieces ½ to ¾ inches in size.
5. Put the salmon and shrimp into a bowl, mix well, then add the onion and mix again. Add the sake, some salt and pepper to season, and combine thoroughly.
6. Shape the mixture into small fish cakes, each one being around 2 inches in diameter.
7. Heat a little oil in a large skillet and when hot place the fish cakes in the pan, allowing them to brown well before turning them over.
8. Once cooked, place on a large plate and drizzle over the ponzu soy sauce and garnish with some shredded fresh ginger on top of each fish cake.