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)

  • 5g Dried Shiitake
  • 2 fillets (170g) Fresh codfish
  • 150g Potatoes (for mashing)
  • 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
  • 1 Tbsp White wine -A
  • 30ml Shiitake soaking water -A


Rehydrate the dried Shiitake with water. Squeeze out the water and slice thinly.
Boil (or steam) the potatoes, peel the skins, and roughly mash them.
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)
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.
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.
Increase the temperature to 220 degrees and bake for another 5 minutes until golden brown.
Serve with lemon on the side.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


More recipes