200g White fish fillet
1 Tbsp Pickled pink ginger, finely chopped
½ tsp Salt
½ cup Panko breadcrumbs
2 Tbsp Sesame seeds
Mayonnaise (preferably Kewpie brand)
Tonkatsu sauce (preferably Bulldog brand)
Oil for frying
- Divide the scallops in half. Place half in the bowl of a food processor with the fish, ginger and salt, process to a fine paste; it turns a beautiful apricot colour because of the scallop roe. Using a flexible spatula, scrape the scallop paste into a small bowl.
- Finely chop the remaining half of the scallops, add to the paste and mix through. Cover the bowl and put in the fridge for half an hour to firm up.
- Place Panko crumbs and sesame seeds into a small bowl and mix thoroughly.
- Take a tablespoon of the paste and roll it into a ball in your hands. Place it into the bowl with the breadcrumbs and swirl the bowl around to coat the ball of paste in the crumbs. Place the crumbed ball on a plate. Continue until all the paste is used up.
- Heat about three cm of oil in a saucepan or pan, use a deep fryer if you have one. If you are using a thermometer, the oil should be between 180C and 200C.
- If not when the surface is shimmering and a cube of dry bread takes about 30 seconds to brown. It is important that the oil is hot enough otherwise the end result will be very greasy.
- Fry the scallop balls until golden.
- Drain well and serve with mayonnaise and Tonkatsu sauce while hot.
Recipe by Lana Garland