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.