Soy and Ginger Tuna Fishcakes

cook 30 mins
  • 450 g (14 1/2 oz) tuna steak, roughly chopped
  • 2 tablespoons sweet soy sauce or ketjap manis
  • 2 teaspoons finely grated fresh root ginger
  • 1 long shallot, finely chopped
  • 2 tablespoons beaten egg
  • 150 g (5 oz) panko or coarse, crisp breadcrumbs
  • groundnut oil, for greasing
  • sweet chilli dipping sauce, to serve
  • 2 tablespoons dark soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 teaspoons finely grated fresh root ginger
  • Preheat the oven to 200°C (400°F), Gas Mark 6. To make the soy dipping sauce, put all the ingredients in a small saucepan over a medium-high heat and bring up to boiling point. Reduce the heat and simmer for 2–3 minutes, pour the sauce into a shallow serving dish and set aside to cool.
  • Meanwhile, place the tuna in the bowl of a food processor or blender with the sweet soy sauce or ketjap manis, ginger, shallot and egg. Pulse quickly to just combine, then stir in 50 g (2 oz) of the panko or breadcrumbs. Form the mixture into 8 small fishcakes and coat each one well in the remaining breadcrumbs.
  • Place the fishcakes on a lightly greased, nonstick baking sheet and bake in the oven for 15 minutes, or until crisp and golden, turning once.
  • Once the fishcakes are cooked, arrange them on serving plates with the soy dipping sauce and sweet chilli dipping sauce served separately.
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