Japanese · intermediate
Pan-Seared White Miso Fish Cakes With Sesame Crust
Tender minced white fish cakes seasoned with sweet white miso and scallions, coated in crisp sesame seeds and pan-fried.
- PREP TIME
- 20 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large mixing bowl, combine minced fish, white miso, panko, beaten egg, scallions, and rice vinegar.
- 02
Mix vigorouly in one direction with your hand for 2 minutes until the mixture turns tacky and holds together.
- 03
Divide the mixture into 8 equal portions and shape them into 15mm thick round patties.
- 04
Spread mixed sesame seeds onto a flat plate and gently press both sides of each patty to create an even sesame coating.
- 05
Heat vegetable oil in a non-stick frying pan over medium heat.
- 06
Pan-fry patties for 3 to 4 minutes per side until the sesame seeds are fragrant and golden and the fish is completely cooked through.
A LITTLE KITCHEN KNOW-HOW
Shinjo Emulsion
Working fresh fish paste with binder continuously to release fish proteins, creating a tender, cohesive structure.
Notes from the kitchen
- Chill patties in the refrigerator for 15 minutes before frying to help them keep shape.
- Keep heat at medium; if oil is too hot, sesame seeds will burn before fish cooks inside.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
