| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Can’t, Stand, The, Heat |
1 |
servings |
INGREDIENTS
| 3 |
|
Mackerel; (or any oily fish) |
| 1 |
bn |
Spring onions |
|
|
Ginger |
|
|
Mushrooms |
|
|
Soy sauce |
|
|
Red wine vinegar |
|
|
Baby sweetcorn |
|
|
Curly kale |
|
|
Sesame seeds |
|
|
Sesame oil |
|
|
Salt |
INSTRUCTIONS
Skin and fillet the fish if necessary. Place the baby corn in a pan over a
medium heat to cook slowly. Chop the fish until almost pulped, then
transfer to a mixing bowl. Finely chop half the spring onions, the ginger
and mushrooms and add to the bowl with generous amounts of soy sauce. Use
your fingers to mix the ingredients and mould the mixture into burgers.
Remove the baby corn from the pan and salt. Fry the fishcakes in sesame
oil, turning once.
Heat the kale in a large covered saucepan with a little water. Chop the
remaining spring onions and heat them in a pan with red wine vinegar and
soy sauce for a few minutes, to make a sauce. Garnish the kale with sesame
seeds and serve.
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