The link Powerplantop has provided is not the recipe I used, which is why I havent provided a link as I couldnt find one online therefore I did say I would post the recipe I used.
I am always careful to reference recipes by chefs carefully, therefore if Rick Stein called them Japanese Fishcakes, thats what I call them too. If its misleading then you would have to take that up with Rick.
The recipe I used, from his Coast to Coast book, is as follows:
Japanese Fishcakes with ginger and spring onions.
3 rainbow trout (also works well with herring, mackerel or salmon)
4 cm piece of fresh ginger, finely chopped
3 fat spring onions
4 chestnut mushrooms, finely chopped
a little oil, for frying
sea salt and freshly ground black pepper
For the salad:
2teaspoons dark soy sauce
1 teaspoon roasted sesame oil
1 teaspoon cold water
A pinch of castor sugar
Skin and then pin bone the trout fillets and cut into small pieces, and mix in a bowl with the ginger and spring onions, mushrooms and salt and pepper. Mix together well and shape into small patties (use slightly wet hands).
Heat a lightly oiled non stick pan over a medium heat. Add the fishcakes and fry for about a minute and a half on each side, until golden brown and cooked through. Put on warmed plates and pile some rocket alongside, whisk the rest of the ingredients to make a dressing and drizzle over.
GQ note - I think I mixed my fish and other ingredients in my mini blender to make the patties.