Panko fish fingers with Asian pointed cabbage and wasabi mashed potatoes

Name: Panko fish fingers with Asian pointed cabbage and wasabi mashed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Cod fillet (or 1 cod, approx. 1.5 kg); 1 Garlic clove; 1 Pointed cabbage (approx. 1 kg); 125 g cherry tomatoes; 800 g floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 4 TABLESPOONS Flour; 2 Eggs (Gr. M); 80 g Panko (Japanese breadcrumbs; alternatively breadcrumbs); 4 TABLESPOONS Oil; 2 TABLESPOONS Sesame; 100 ml Teriyaki sauce; 100 ml Milk; 1 TABLESPOON Butter; 1 TABLESPOON Wasabi paste (tube)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Fish fingers - the classic par excellence. But have you ever tried the Asian version with Asian cabbage and wasabi potato puree? Have you ever tried Asian cabbage and wasabi mashed potatoes? Well, here we go!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Cod fillet (or 1 cod, approx. 1.5 kg)
1 Garlic clove
1 Pointed cabbage (approx. 1 kg)
125 g cherry tomatoes
800 g floury potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
4 TABLESPOONS Flour
2 Eggs (Gr. M)
80 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
4 TABLESPOONS Oil
2 TABLESPOONS Sesame
100 ml Teriyaki sauce
100 ml Milk
1 TABLESPOON Butter
1 TABLESPOON Wasabi paste (tube)

Directions

1
Fillet the whole codfish. Cut the fillets into pieces and chill them covered. Peel garlic and chop finely. Remove the outer leaves of the pointed cabbage if necessary. Wash the cabbage and cut it into fine rings from the tip to the stalk. Wash and halve the tomatoes.
2
For the puree, peel, wash and halve the potatoes. Cover and cook in boiling salted water for about 20 minutes.
3
Season flour, salt, pepper and 1⁄2 TL chili flakes. Whisk eggs. Spread the flour, eggs and pancakes separately on three deep plates or bowls. First turn the fish fingers in the flour, then carefully pull them through the eggs and let them drip off a little. Finally turn in the pancob crumbs. Heat 2 tablespoons of oil in a large frying pan. Fry the fish fingers in it over medium heat for 6-8 minutes until golden brown all around. Take them out and let them drip off a little on kitchen paper.
4
Roast the sesame seeds in a second pan without fat until golden brown and take them out. Heat 2 tablespoons of oil in the pan. Sauté the garlic in it. Steam cabbage and tomatoes briefly. Deglaze with Teriyaki sauce and continue steaming for 3-5 minutes.
5
Drain the potatoes. Add milk and butter. Mash with a potato masher until creamy. Stir in wasabi. Season to taste with salt and pepper. Arrange fish fingers with wasabi puree and Asian pointed cabbage.