Fish cakes with roasted cauliflower purée and teriyaki Brussels sprouts

Total time85 mins

50 minspreparation time

35 minscooking time

This dish has what it takes to become an instant classic on your menu: fish cakes with oven-baked cauliflower purée - so well-rounded and full-bodied thanks to Kikkoman Mirin-Style Sweet Cooking Seasoning and Kikkoman Soy Sauce. The highlight is the spicy roast Brussels sprouts, finely seasoned with Kikkoman Wok Sauce - Teriyaki.

Ingredients

10 portion(s)

For the purée:

150 ml

Kikkoman Naturally Brewed Soy Sauce

25 ml

Kikkoman Toasted Sesame Oil

100 g

tom ka paste

150 ml

Kikkoman Mirin-Style Sweet Cooking Seasoning

1 kg

cauliflower, cut into florets

300 ml

vegetable stock

For the teriyaki Brussels sprouts:

10 g

ginger, chopped

10 g

chopped garlic

300 ml

Kikkoman Wok Sauce - Teriyaki

800 g

Brussels sprouts, cleaned

For the fish cakes:

1 ½ kg

cod fillet, skinless, chopped

100 ml

Kikkoman Naturally Brewed Soy Sauce

50 ml

Kikkoman Toasted Sesame Oil

10 g

finely chopped chives

5 g

chilli, chopped

20 g

cornflour

200 g

sesame seeds, not roasted

1 ½ litre

oil for frying

In addition:

50 g

coconut chips

lime wedges

200 g

pomegranate seeds

15 g

coriander

Allergens:

Soy, gluten, fish, sesame seeds, celery

Total weight per portion:

370 g

Weight per ingredient:

Fish cake approx. 170 g Cauliflower purée approx. 80 g Teriyaki Brussels sprouts approx. 80 g Garnish approx. 40 g

Preparation

Step 1

Mix the Kikkoman Soy Sauce, Kikkoman Toasted Sesame Oil, tom ka paste and Kikkoman Mirin-Style Sweet Cooking Seasoning in a bowl. Add the cauliflower, mix well, and place on a baking tray lined with greaseproof paper. Bake at 180 °C fan for approx. 20 minutes. After baking, blend the cauliflower with the vegetable stock in a cutter or food processor to a purée.

Step 2

Mix the ginger and garlic with the Kikkoman Wok Sauce - Teriyaki and drizzle over the Brussels sprouts. Bake for approx. 10 minutes on a baking tray lined with greaseproof paper at 180 °C fan.

Step 3

Mix the cod fillet, Kikkoman Soy Sauce, Kikkoman Toasted Sesame Oil, chives, chilli and cornflour. Shape into approx. 50 g meatballs, coat in the sesame seeds and fry in oil at 175 °C for 3-4 minutes until golden brown.

Step 4

Roast the coconut chips in a dry pan. Place the cauliflower purée on plates and top with the fish cakes. Serve with the teriyaki Brussels sprouts and garnish with the coconut chips, lime wedges, pomegranate seeds and coriander.

Tip:

Add the vegetable stock to the purée gradually. You may need less than specified.

Recipe-ID: F1054

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