Ingredients:
-
For ribbon fish cakes
- 3/4 lb (375 g) flounder ribbon, edge of flounder filet;
- 4 eggs;
- 2 tablespoons safflower (for high heat);
- 1 tablespoon mince ginger;
- Sea salt.
- 1/2 cup (60 ml) sour cream;
- 1/4 cup caviar or Japanese sushi flying fish eggs.
Recipe:
Serving for 3, make 3 medium size fishcakes
- Mince ginger;
- Clean the flounder ribbon and wrap it with paper towel;
- In a bowl, add minced ginger to ribbon;
- In a heavy sauté pan, add 1 tablespoon of safflower oil over medium high heat;
- Pan fry the ribbon until golden brown;
- Add 1 tablespoon of safflower oil in a sauté pan over medium high heat;
- Add lightly beat eggs around the fish;
- Carefully fold the egg onto the fish;
- Turn the fish cakes over and turn off the heat;
- Add sea salt for taste;
- Serve warm, top with sour cream, caviar/flying fish eggs and flat leave parley.