Island Fish Cakes with Wasabi Beurre Blanc

Written by Istrinya Aldo on July 30th, 2008

6 cakes

Fish cakes:

- 1 pound white fish fillet, such as sea bass, snapper or mahi-mahi <
- 1 3/4 cups panko crumbs, divided
- 1/2 cup light mayonnaise
- 1/4 cup finely chopped red bell pepper
- 2 medium green onions, minced
- 2 eggs, lightly beaten
- 1 medium clove garlic, peeled and minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons olive oil

Sauce:
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon soy sauce
- 3/4 teaspoon arrowroot dissolved in 1 teaspoon water
- 3/4 teaspoon wasabi powder (Japanese horseradish) dissolved in 1 teaspoon water
- 1 1/2 tablespoons cold butter, cut into pieces

1. To prepare the fish cakes: Remove any skin and bones from the fish, then dice finely. Put into a bowl and add 1/2 cup panko crumbs, mayonnaise, bell pepper, green onions, eggs, garlic, salt and pepper. Mix gently. Refrigerate 30 minutes.

2. Form into 6 cakes. Spread the remaining 1 1/4 cups panko crumbs on a plate and dredge the fish cakes on both sides. Refrigerate 30 minutes.

3. While the fish cakes are resting prepare the sauce: Pour the wine and broth into a saucepan and bring to a boil. Reduce the heat slightly and cook at a low boil 3 minutes. Add soy sauce and dissolved arrowroot; simmer a few minutes until lightly thickened. Remove from the heat and stir in the dissolved wasabi powder. Whisk in the butter slowly, piece by piece, until smooth. Hold on low heat.

4. To finish the cakes: Heat a tablespoon oil in each of 2 large nonstick skillets over medium-high heat. When hot, put the fish cakes into the pans and cook about 4 minutes on each side, until golden and cooked through. Spoon the sauce over the cakes and serve.

Data per cake with sauce
Calories 316
Protein 18.8g
Fat 18.1g
Carbohydrates 15g
Sodium 640mg
Saturated fat 4.97g
Monounsaturated fat 7.78g
Polyunsaturated fat 3.97g
Cholesterol 123mg

From “America’s Kitchen” by Anthony Dias Blue.