Fish Cakes: 1 pound assorted fish fillets, finely chopped ¼ cup finely chopped green onion, white part only ¼ cup seeded and finely chopped red bell pepper 1 teaspoon finely chopped garlic 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh cilantro ½ cup good-quality mayonnaise 2 eggs, lightly beaten 2 teaspoons salt ½ teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs) ½ cup peanut oil Lime slices, for garnish Cucumber slices, for garnish
To prepare the sauce, in a small bowl, mix together the mayonnaise and wasabi paste until well blended. Add the remaining sauce ingredients and mix well. Set aside. To prepare the cakes, in a bowl, combine all the ingredients and mix well. Form into cakes about 2 ½ inches in diameter and ½ inch thick. You should have 6 cakes. Coat the cakes evenly with panko, cover, and chill for 1 hour. In a skillet, heat the oil over medium-high heat. In batches, add the cakes and fry, turning once, for 2 ½ to 3 minutes on each side, until golden brown. To serve, place a fish cake atop a pool of tartar sauce on each plate. Garnish with lime and cucumber slices.