Fine fish cakes with leek and miso

Ingredients for 4 servings:

• 500 g fish fillet(s) (e.g. cod, redfish, pollock or tuna)
• 1 stalk(s) leek
• 1 piece(s) ginger, (3-4 cm)
• 2 tbsp sesame seeds
• 2 tbsp seasoning paste (light or medium-dark miso paste)
• 1 large egg(s)
• Salt
• possibly horseradish (wasabi, from the tube)
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pat the fish fillet dry with a paper towel. Run your finger over the fillet. Use tweezers to remove any bones you find. Then chop the fish fillet very finely. Trim the leeks and any wilted parts. Split the leek lengthwise, wash thoroughly, and chop very finely. Peel the ginger and chop very finely. Roast the sesame seeds in a pan until fragrant. Pour into a mortar and pestle and crush. Add the leek, ginger, sesame seeds, miso, and egg to the fish. Season with salt and, if desired, a little wasabi (for those who like spicy food, but don’t use too much). Knead everything thoroughly and form twelve meatballs. Heat the oil in a non-stick pan. Add the meatballs and fry for about 4-5 minutes over medium heat. Turn over and fry for the same amount of time. The meatballs also taste delicious cold, served with rice, soy sauce and pickled Japanese ginger.