Island Fish Cakes With Wasabi-Butter Sauce

Cooking Instructions

In a large bowl, beat eggs with a fork to mix. Stir in mayonnaise, scallions, bell pepper, garlic, salt and pepper. Add fish and 1 cup of the panko flakes. Stir until well blended.

Form into eight 3x1/2-inch-thick patties. Coat with remaining flakes.

Heat 1 tablespoon of the oil in a large skillet. Add half the fish cakes without crowding. Cook over medium heat 6 minutes or until fish in center is barely opaque and crumbs are golden brown. Keep warm while cooking the remaining fish cakes in the remaining oil. Serve with Wasabi-Butter Sauce.

WASABI-BUTTER SAUCE

In a medium-size saucepan, boil 1/2 cup dry white wine and 1/4 cup heavy cream until reduced to about 1/2 cup. Reduce heat and whisk in 1 stick (1/2 cup) cut-up unsalted butter, a few pieces at a time, making sure sauce doesn’t boil. Stir in 1/2 tablespoon wasabi or dry mustard powder and 1 teaspoon soy sauce. Makes scant 1 cup.

At the restaurant we make these with an assortment of fish such as ahi, opakapaka or mahimahi, but you can use swordfish, scrod, red snapper or halibut.