Baked Panko Fishcake with Edamame Puree
Serves 8
Preparation Time: 35 minutes
Cooking Time: 25-30 minutes
Ingredients:
For the fishcake:
1kg cod fillet, skinned or any kind of white fish is suitable
2 egg whites
30g Yutaka Panko Breadcrumbs
2 tsp garlic grated
2 tsp ginger, grated
2 tsp sugar
2 tsp salt
60ml sake
A handful of herbs (chives, dill, coriander), chopped
For the edamame puree:
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
480g frozen shelled edamame beans
750ml kombu dashi (kelp stock) or water
10g mint leaves
1 lime juice
Sea salt and pepper to season
For the topping:
60g Yutaka Panko Breadcrumbs
4 tbsp olive oil
20g frozen shelled edamame beans
1 lime zest
Method: