Golden pollock croquettes, tender inside and crisp outside, served with a deep, savory katsuobushi aioli and brightened by a fresh napa cabbage and bean sprout slaw.
Ingredients
- 650 g fresh skinless, boneless pollock fillets
- 350 g russet or Yukon Gold mashing potatoes
- 120 g plain firm tofu
- 500 ml ready-to-use dashi stock
- 18 g katsuobushi dried bonito flakes
- 3 pieces fresh eggs
- 80 g all-purpose flour
- 160 g panko breadcrumbs
- 700 ml sunflower oil for deep-frying
- 140 ml grapeseed oil
- 2 tsp toasted sesame oil
- 2 cloves fresh pink garlic cloves
- 1 piece organic unwaxed lemon
- 3 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1 piece fresh red chili pepper
- 300 g fresh napa cabbage
- 180 g fresh bean sprouts
- 1 bunch fresh scallions
- 0.5 bunches fresh cilantro
- to taste fine sea salt
- to taste ground white pepper
Method
- Cook the potatoes whole or in large chunks in salted, gently simmering water at 200-212 °F (95-100 °C) for 20 to 25 minutes, until the tip of a paring knife glides in with no resistance. Drain thoroughly, then return them to the warm pot off the heat for 2 minutes to dry out any residual moisture; the surface should turn pale and floury.
- Meanwhile, heat the dashi stock in a skillet over low heat until it reaches a steady simmer between 175 and 185 °F (80-85 °C). Add the pollock, cover partially, and poach for 6 to 7 minutes, until the flesh turns opaque and reaches an internal temperature of 130 °F (55 °C). Remove immediately from the heat.
- Lift the fish out with a slotted spoon, drain on a plate, and let cool for 10 minutes. Reserve a small splash of the poaching broth, then gently flake the fish by hand into distinct, bite-sized pieces without mashing it.
- Coarsely mash the still-warm potatoes. Crumble the firm tofu and fold it in along with the pollock, a portion of the finely crushed katsuobushi, white pepper, a pinch of salt, and the grated lemon zest. Mix with a spatula until evenly combined and pliable.
- With lightly dampened hands, shape into thick croquettes about 1 1/4 inches (3 cm) thick. Arrange them on a baking sheet and refrigerate for 30 minutes to firm up the mixture before breading.
- Make the aioli: mash the garlic with a pinch of salt until it forms a smooth paste. Add the egg yolk and a splash of lemon juice, then whisk vigorously for 3 minutes while slowly drizzling in the grapeseed oil in a steady stream until thick, glossy, and emulsified. Whisk in the toasted sesame oil and finely ground katsuobushi powder.
- Prepare the salad: thinly shred the napa cabbage, pat dry the bean sprouts, and finely slice the scallions and cilantro. Toss with rice vinegar, light soy sauce, a squeeze of lemon juice, and the sliced chili just before serving to keep every bite crisp.
- Set up a breading station with the flour, the remaining eggs beaten until smooth, and the panko mixed with katsuobushi in three separate shallow bowls. Dredge each croquette in flour, tapping off the excess, dip into the beaten egg, then press firmly into the panko for an even, airy coating.
- Heat frying oil in a high-sided pot to 350-355 °F (175-180 °C) measured on a deep-fry thermometer. Fry the croquettes in batches of 2 or 3 without overcrowding, cooking for 4 to 5 minutes and flipping halfway through, until evenly golden brown and heated through to at least 150 °F (65 °C) at the center.
- Transfer the croquettes immediately to a wire rack set over a baking sheet. Let rest and drain for 2 minutes to keep the crust crisp, then sprinkle lightly with salt while still hot.
- Spoon a generous dollop of aioli onto each plate, set the hot, crisp croquettes alongside, add a mound of crunchy slaw, and finish with a scattering of katsuobushi flakes that dance in the steam.
- Serve immediately with fresh lemon wedges for squeezing over the top.
Nutrition
Per serving
- Energy
- 819.1 kcal
- Protein
- 26.11 g
- Carbohydrate
- 51.61 g
- Fat
- 57.07 g
- Fibre
- 5.97 g
- Calcium
- 71.64 mg
- Iron
- 1.4 mg
- Magnesium
- 57.32 mg