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Rinse the rice until the water runs clear. In a pot, combine rice, water, salt, and butter (if using). Bring to a boil, then reduce to low, cover, and simmer for 12-15 minutes. Let it rest for 5 minutes before fluffing with a fork.
Make the Fish Cakes:
Cook the Fish: Poach the fish in simmering water for 3-4 minutes until just cooked. Drain, flake the fish, and let it cool.
Mix the Filling: In a bowl, combine the flaked fish, mashed potato, shallot, garlic, parsley, Dijon mustard, egg, salt, pepper, and lemon zest. Mix well.
Shape the Patties: Form the mixture into 4-6 patties, or use a ring mold for perfect round cakes. Chill the patties in the fridge for 15 minutes to firm them up.
Bread the Fish Cakes: Dredge each patty in flour, dip in beaten egg, and coat with panko breadcrumbs, pressing lightly to adhere.
Fry the Fish Cakes: Heat vegetable oil in a pan over medium heat. Fry the cakes for 3-4 minutes on each side, until golden and crispy. Drain on paper towels.
Make the Remoulade Sauce:
In a bowl, mix together mayonnaise, Dijon mustard, capers, pickles, lemon juice, paprika, hot sauce (if using), and fresh parsley. Adjust seasoning to taste. Chill the sauce until ready to serve.
Plate and Serve:
Place a mound of white rice on each plate.
Top with a crispy fish cake.
Serve the remoulade sauce on the side.
Garnish with julienned dried seaweed sheets (nori) for extra flavor and texture.
Serving and Storage Tips:
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