nori & miso fishcake

nori & miso fishcake

My nori and miso fishcake is inspired by the flavours of the Japanese 7 spice mix, shichimi togarashi, which often includes nori, chilli, sesame, citrus zest and ginger. The miso paste adds a deep umami flavour that works well with the fragrant spice and heat. 

Cook as one large fishcake in a bain marie, as you don't want to lose the soft texture. Serve the fishcake in slices on top of noodle soups or with rice and stir fried vegetables.  

You can try out my recipe blend for my Japanese style 7 spice (shichimi togarashi) here if you would like to have a go making it yourself. It's great on everything from noodles to fried eggs.  

ingredients: 
500g skinned/boned white fish fillet (I use pollock or coley but any white fish would work well) 
125g tin of sardines
1 egg
1 tbsp miso paste 
2 tbsp cornflour
1 nori seaweed sheet
1 clove garlic
zest of half an orange
2 tsp grated ginger
1 red chilli 
1 tsp soy sauce
1 tsp sugar
1 tsp onion seeds/nigella seeds (or black sesame seeds)

method:

preheat the oven to gas 6/200C and line a 7 inch/18cm round cake tin with greaseproof/baking paper

add all the ingredients to a blender (apart from the onion seeds) and whizz up for a few minutes until well mixed and smooth. 

spoon the mixture into the prepared cake tin, smooth over the top and sprinkle with the onion seeds. 

place the tin a deep baking tray filled with boiling water so it reaches about half way up the cake tin.

bake for 30-35 minutes until the fishcake is set and cooked through. Leave to cool for a few minutes in the tin, before removing from the tin and serving in slices. Can be eaten hot or cold. 

nori & miso fishcake

Thanks for stopping by. You can say bonjour and connect with us on Facebook, Twitter, Instagram & Bloglovin too and sign up to our newsletter here. We look forward to welcoming you soon at De Tout Coeur Limousin.  

Bienvenue to De Tout Coeur Limousin

 a dish of daily life 

with Fuss Free Flavours