Saturday, 12 November 2011

Tempura Fish Cake with Dipping Sauce

I am not very practical when it comes to Asian cooking but after all of this learning in the past 2 days I felt like I could give my personal contribution to Asian cuisine.

For the Fish Cake you’ll need:

·  250 gr of Baked Salmon or Smoked Mackerel or a mix of both (could be plain or Honey and Soy or pepper)
·  3 Mashed potatoes
·  2 eggs (one for the mix and 1 for frying)
·  3 spring onions
·  Some Panko and some white flour for the tempura
·  Vegetable oil for deep-frying

In a mixing bowl add the fish flakes, the potato mash, 3 sliced spring onions and one egg.
Mold the mix into small medallions with your hand then coat the medallion in the flour then dip them in a whisked egg and finally coat them in the Panko.
Deep-fry the medallion in abundant Vegetable oil.

For the dipping sauce you’ll need:

·      2 Tablespoon of honey
·      2 teaspoon of sesame seeds
·      Juice of 1 lemon
·      1 Tablespoon of sesame oil (I have used the spicy one)
·      1 tablespoon of soy sauce
·      2 Teaspoons of grated ginger
·      2 spring onions, finely chopped

Mix all the Ingredients in a mixing bowl and whisk. 
Simply the best dipping sauce for Tempura.

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