Fish Cakes with Wasabi-Ginger Tartar Sauce
Mango Wasabi-Ginger Tarter Sauce:
2 cups good-quality mayonnaise
2 tablespoons mango puree
1 tablespoon wasabi paste
2 tablespoons pickled chopped ginger
1 tablespoon peeled and minced fresh ginger
¼ cup finely chopped red onion
4 cloves garlic, finely chopped
3 tablespoons chopped fresh cilantro
2 teaspoons freshly squeezed lime juice
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.