Fishcake Stuffed with Shiitake
The aroma of the potatoes and white-flesh fish will be supercharged by the synergy between fermented black soybeans and Shiitake♪ Eat it while it's piping hot and down it with beer! Recipe provided by: DRY and PEACE
Ingredients
(3-4 servings)
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5g
Dried Shiitake
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2 fillets (170g)
Fresh codfish
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150g
Potatoes (for mashing)
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1 tsp
Douchi, Chinese fermented black beans
-
1 tsp
Oyster sauce
-
A pinch of
salt
-
as necessary
Wheat flour
-
as necessary
Beaten eggs
-
as necessary
(Panko) breadcrumbs
-
as necessary
Olive oil
-
as necessary
Lemon
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1 Tbsp
White wine -A
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30ml
Shiitake soaking water -A
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Steps
1
Rehydrate the dried Shiitake with water. Squeeze out the water and slice thinly.
2
Boil (or steam) the potatoes, peel the skins, and roughly mash them.
3
Add the fresh cod together with A to a pot and cook over medium heat with the lid on and flake it into big chunks. (remove the skin and bones)
4
Mix 1., 2., 3., chopped Douchi, oyster sauce, and salt, then shape into 7–8cm discs before coating them with wheat flour, egg, and breadcrumbs.
5
Use a brush or spray to coat the surface of the fishcakes from 4. with olive oil, then bake in the oven at 180 degrees Celsius for 20 minutes.
6
Increase the temperature to 220 degrees and bake for another 5 minutes until golden brown.
7
Serve with lemon on the side.
