Baked panko fishcake with edamame puree
Serves: 8
Ingredients
- 1kg cod fillet, skinned
- 2 egg whites
- 30g panko breadcrumbs (we used Yukata)
- 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 or water
- 10g mint leaves
- 1 lime juice
- sea salt and pepper to season
- For the topping
- 60g panko breadcrumbs
- 4 tbsp olive oil
- 20g frozen shelled edamame beans
- 1 lime zest
Method
- Coat an 18x18cm baking tin in a thick foil and preheat the oven to 180C/Gas 5.
- Dice the cod into small pieces. Put half in a food processor to make a paste.
- Add the egg white, panko, garlic, ginger, sugar, salt and sake and blend well until smooth.
- Mix the paste with the rest of the diced fish and add the chopped herbs.
- Spread the fishcake mixture into the tin and flatten.
- Pour two cups of water into a large baking dish and then place the tin in the water to bake in the oven for 25 mins.
- Fry the shallot and garlic for 2 mins.
- Add the edamame and stock or water to the pan and bring it to the boil.
- Simmer for 5 mins, then add the mint leaves and lime juice.
- Season with sea salt and pepper.
- Puree with a hand blender or a food processor.
- For the topping, mix the panko breadcrumbs and olive oil in a small mixing bowl, spread on a baking tray and bake for 5-7 mins on 150C/Gas 2 until golden.
- Place the edamame puree on each serving plate and top with the fishcake, sprinkled with the panko topping, edamame beans and lime zest.
