Go Japanese with a Fabulously Light Fish Dish

With the recent news that a Japanese diet is the healthiest in the world, Yutaka has created this wonderful recipe for panko fishcakes with edamame puree for a fresh Japanese twist on a classic fish dish.
Baked rather than fried with a crunchy topping, this fishcake is low in calories but full of flavour. The addition of protein packed edamame and omega-3 rich fish makes for a delightful dinner that won’t derail the diet.

The Yutaka brand was first launched in 1995 and is the leading Japanese range in 16 countries across the globe. The exciting range includes sauces, sushi ingredients, soups, rice, noodles and “easy to use” meal kits – allowing the ardent foodie to create healthy, flavoursome and attractive Japanese cuisine at home. 

For more information please visit www.yutaka.co/en/

Baked Panko Fishcake with Edamame Puree

Serves 8

Preparation Time: 35 minutes

Cooking Time: 25-30 minutes

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


Coat the tin in a thick foil and preheat the oven to 180 degrees/fan.
Dice the cod fillet into small pieces. Put half the amount of cod 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 together the paste with the rest of the diced fish and add the chopped herbs.

Spread the fishcake mixture into an 18cm x 18cm baking tin and flatten evenly. 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 minutes.

Meanwhile, fry the shallot and garlic for 2 minutes. Add the edamame and stock or water to the pan and bring it to the boil. Simmer for 5 minutes, and then add the mint leaves and lime juice and 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 minutes on 150 degrees 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.

Per serving
291 cals
12.5g fat
1.8g sat fat
2.3g sugar
1.8g salt

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