asian salmon cakes with creamy miso and sake sauce
Clair Arkema
Ingredients
- **Asian Salmon Cakes**
- Wild Alaskan Salmon Fillets
- Panko Bread Crumbs
- Green Onions, Finely Chopped
- Shiso Leaves (optional), Finely Chopped
- Garlic, Minced
- Soy Sauce
- Mirin
- Miso Paste
- Sake
- **Creamy Miso and Sake Sauce**
- Unsweetened Coconut Milk
- Heavy Cream or Half-and-Half
- Dashi (Japanese Fish Stock) or Water
- Sesame Oil
- Rice Vinegar
- Honey or Agave Nectar (for sweetness, optional)
- Ground Black Pepper
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Steps
### Asian Salmon Cakes with Creamy Miso and Sake Sauce: A Delicious Recipe
#### Introduction
Looking for a delightful and healthy meal that’s both easy to prepare and packed with flavor? Our Asian salmon cakes with creamy miso and sake sauce are just what you need! This recipe combines the rich, savory flavors of Japanese cuisine with the freshness of salmon. Perfect for dinner parties or as a light lunch, these cakes offer a unique twist on traditional salmon dishes.
- 1 cup cooked and flaked white fish (such as cod or tilapia)
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 1 garlic clove, minced
- 1 egg
- Salt and pepper to taste
- Cooking oil for frying
**For the Sauce:**
- 1/4 cup miso paste
- 2 tablespoons sake (Japanese rice wine)
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- 1/4 cup chicken broth
#### Step-by-Step Instructions
**Preparation:**
1. **Prepare the Salmon:** Gently flake the salmon into bite-sized pieces, removing any skin or bones.
2. **Mix Ingredients:** In a large bowl, combine the flaked salmon, white fish, panko breadcrumbs, green onions, garlic, and egg. Mix well to ensure all ingredients are evenly distributed. Season with salt and pepper to taste.
**Forming the Cakes:**
1. **Divide Mixture:** Divide the mixture into 8-10 equal portions.
2. **Shape Cakes:** Roll each portion between your hands to form a small cake, about 2 inches in diameter and 3/4 inch thick.
3. **Fry Cakes:** Heat oil in a non-stick pan over medium heat until it shimmers. Fry the salmon cakes for about 3-5 minutes on each side, or until they are golden brown and cooked through.
**Preparing the Sauce:**
1. **Combine Ingredients:** In a small saucepan, whisk together the miso paste, sake, soy sauce, honey, cornstarch mixture, and chicken broth.
2. **Heat to Thicken:** Bring the sauce to a boil over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 3-5 minutes until slightly thickened.
**Assembling and Serving:**
1. **Serve Hot:** Place the fried salmon cakes on serving plates or platters.
2. **Drizzle Sauce:** Spoon the creamy miso and sake sauce over the top of each cake, ensuring they are well coated.
3. **Garnish:** Sprinkle with additional green onions and sesame seeds if desired.
#### Tips for Success
- Ensure your ingredients, especially the salmon, are thoroughly chilled before preparing to maintain their texture during cooking.
- Use a non-stick pan when frying the cakes to prevent sticking, which can affect both taste and appearance.
- Taste-test your sauce towards the end of heating to adjust seasoning as needed.
#### Conclusion
Enjoy these Asian salmon cakes with creamy miso and sake sauce as a delightful introduction to Japanese flavors. They are not only visually appealing but also packed with rich, savory tastes that will satisfy any craving for something special. Perfect for sharing or enjoying on your own, these cakes make an excellent addition to your meal rotation!