Kamaboko (Japanese Fishcakes) with Ginger-Soy Dip

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Medium
Prep Time: Fifteen Minutes
Total Time: Under an hour

Fish Cakes:
350g codfish, patted dry
1/4 tsp salt
1 tbsp + 1 tsp sugar
1 tbsp rice wine vinegar
2 tbsp white wine
7 tsp cornstarch
2 egg whites
Ginger-Soy Dip:
4 cloves garlic, minced
2 tbsp ginger, grated
3/4 cup olive oil
1/2 cup rice vinegar
1/2 cup soy sauce
2 tbsp brown sugar
1 tbsp honey
1 tsp sesame oil
1/4 cup water
1/2 tsp black pepper
For the dip: Blend all ingredients in a blender/food processor until thoroughly combined. Set aside at room temperature.

For the cakes: In a food processor fitted with an S-blade (or in a high-powered blender), blend the fish until smooth. Add sugar, salt, vinegar and wine, and blend again. Blend in the cornstarch. Add egg whites and blend one final time to a very smooth paste. Scrape down the bowl as necessary. If you want to, you can separate a small amount of paste to colour for contrast in your cakes.
Line a loaf pan with parchment paper or lightly spray with cooking spray. If using a coloured paste for contrast, pour that in the bottom of the lined pan first. Make sure itâs very smooth. Pour the remaining fish paste over the coloured layer and smooth out. Tap out any bubbles by tapping the pan bottom on the counter a couple of times. Tightly seal the pan with foil. Steam the loaf for 30 minutes.
Remove from steamer, remove the foil and sit loaf pan on a rack to cool for about 20-30 minutes. Once itâs cooled down enough to refrigerate, place it in the fridge for several hours, until itâs entirely chilled. Turn loaf out onto a plate and slice into ¼â thick pieces. Serve with Ginger-Soy Dip.
Yield: 6-10 servings

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