Japanese Fishcakes
- Thread starter Gravy Queen
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Margi Cintrano
Washing Up
Gravy Queen,
Since I am more or less Pescatarian, except during holidays or weekends, I enjoy having some new twists on fish ... This looks quite lovely.
Considering that it is Japanese and not Sashimi which I love, I must check the recipe as I do NOT eat anything that has Soy or its Soy Bean in it ... I read all labels !
Thanks for posting,
Margi.
Since I am more or less Pescatarian, except during holidays or weekends, I enjoy having some new twists on fish ... This looks quite lovely.
Considering that it is Japanese and not Sashimi which I love, I must check the recipe as I do NOT eat anything that has Soy or its Soy Bean in it ... I read all labels !
Thanks for posting,
Margi.
Can you provide a link to the recipe? Because just the pic doesn't take you anywhere but an enlargement of the pic.
Thanks!
I'd love to check out this recipe too!
Margi Cintrano
Washing Up
Gravy Queen,
This sounds up my alley ... and you have a few co-blogging members interested too ... Can you provide a link to the recipe on this Chef´s Website ?
Thanks dear.
Margi.
This sounds up my alley ... and you have a few co-blogging members interested too ... Can you provide a link to the recipe on this Chef´s Website ?
Thanks dear.
Margi.
roadfix
Chef Extraordinaire
Very nice.
But I usually relate Japanese fish cakes with kamaboko.
But I usually relate Japanese fish cakes with kamaboko.
Gravy Queen
Head Chef
Roadfix - what is kamaboko?
I will post up the recipe, his website doesnt seem to have much on recipes.
I will post up the recipe, his website doesnt seem to have much on recipes.
powerplantop
Executive Chef
CharlieD
Chef Extraordinaire
I think Andy said it best in some other thread the culinary borders are not the same as political. That recipe sound very similar to deep fried gefelte fish I make.
Thank you for posting.
Thank you for posting.
Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
Charlie you can tell where a Polish Jew was born in Poland by his/her Gefilte.
I make chopped and fried Gefilte please post your hame recipe.
Thanks for the link Powerplantop. I've saved the recipe (because I love fish cakes), but I do think the OP's title of this thread is misleading.
There's absolutely nothing "Japanese" about this recipe at all. They're just regular Cod Fish Cakes. Which I love - but these certainly aren't Japanese Fish Cakes by any means. Even the Japanese Fried Fish Cakes (Satsuma-age) have Japanese ingredients like soy sauce, saki, shaved burdock, etc., etc. And of course the traditional colorful molded fish-puree cakes (Kamaboko) are completely different.
But this does look like a good recipe for good old traditional Cod Fish Cakes, & I'll definitely be trying it.
There's absolutely nothing "Japanese" about this recipe at all. They're just regular Cod Fish Cakes. Which I love - but these certainly aren't Japanese Fish Cakes by any means. Even the Japanese Fried Fish Cakes (Satsuma-age) have Japanese ingredients like soy sauce, saki, shaved burdock, etc., etc. And of course the traditional colorful molded fish-puree cakes (Kamaboko) are completely different.
But this does look like a good recipe for good old traditional Cod Fish Cakes, & I'll definitely be trying it.
Gravy Queen
Head Chef
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:
Serves 4
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:
100g rocket
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.
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:
Serves 4
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:
100g rocket
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.
Last edited:
Thanks for the correction, & those do sound Japanese, delicious, & definitely something I'll have to try. 
(Oh - & for those of you wondering about "Chestnut Mushrooms" - they're related to our own "White Button Mushroom", & readily available "Cremini Mushrooms" are a perfect substitute. And in addition to the fish subs mentioned, you could also substitute any boneless mild white fish - flounder, sole, cod, etc.)
(Oh - & for those of you wondering about "Chestnut Mushrooms" - they're related to our own "White Button Mushroom", & readily available "Cremini Mushrooms" are a perfect substitute. And in addition to the fish subs mentioned, you could also substitute any boneless mild white fish - flounder, sole, cod, etc.)
Similar threads
