Baked panko fishcake with edamame purée

Ingredients

For the fishcake

• 1 kg cod fillet, skinned (or other white fish)
• 2 egg whites
• 30 g panko breadcrumbs
• 2 tsp garlic, grated
• 2 tsp ginger, grated
• 2 tsp sugar
• 2 tsp salt
• 60 ml sake
• 1 handful mixed herbs: chives, dill, coriander, chopped

• 2.2 lbs cod fillet, skinned (or other white fish)
• 2 egg whites
• 1.1 oz panko breadcrumbs
• 2 tsp garlic, grated
• 2 tsp ginger, grated
• 2 tsp sugar
• 2 tsp salt
• 2.1 fl oz sake
• 1 handful mixed herbs: chives, dill, coriander, chopped

• 2.2 lbs cod fillet, skinned (or other white fish)
• 2 egg whites
• 1.1 oz panko breadcrumbs
• 2 tsp garlic, grated
• 2 tsp ginger, grated
• 2 tsp sugar
• 2 tsp salt
• 0.3 cup sake
• 1 handful mixed herbs: chives, dill, coriander, chopped

For the edamame purée

• 1 tbsp olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 480 g frozen shelled edamame beans
• 750 ml kombu dashi (kelp stock - or use water)
• 10 g mint leaves
• 1 lime, juice only
• 1 pinch salt and pepper, to taste

• 1 tbsp olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 16.9 oz frozen shelled edamame beans
• 26.4 fl oz kombu dashi (kelp stock - or use water)
• 0.4 oz mint leaves
• 1 lime, juice only
• 1 pinch salt and pepper, to taste

• 1 tbsp olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• 16.9 oz frozen shelled edamame beans
• 3.2 cups kombu dashi (kelp stock - or use water)
• 0.4 oz mint leaves
• 1 lime, juice only
• 1 pinch salt and pepper, to taste

For the topping

• 60 g panko breadcrumbs
• 4 tbsp olive oil
• 20 g frozen shelled edamame beans
• 1 lime, zest only

• 2.1 oz panko breadcrumbs
• 4 tbsp olive oil
• 0.7 oz frozen shelled edamame beans
• 1 lime, zest only

• 2.1 oz panko breadcrumbs
• 4 tbsp olive oil
• 0.7 oz frozen shelled edamame beans
• 1 lime, zest only

Details

• Cuisine: Japanese
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Serves: 8