Japanese Stamppot Fish Cakes
A Japanese-inspired twist on traditional Dutch stamppot, featuring crispy fish cakes and a sweet and tangy sauce.
Ingredients
- ●1 pound Fish (cod or tilapia)cut into small pieces
- ●1 package Dutch stamppot mixfollow package instructions for reconstitution
- ●2 medium Sweet potatopeeled and diced
- ●1 cup Sickly sweet sauce (e.g. teriyaki)store-bought or homemade
- ●2 tablespoons Sesame oilfor frying
- ●2 tablespoons Soy saucefor seasoning
- ●1/4 cup Green onionschopped for garnish
Instructions
- 1
1. Reconstitute the Dutch stamppot mix according to package instructions.
- 2
2. Heat 1 tablespoon of sesame oil in a large pan over medium-high heat.
- 3
3. Add the fish pieces and cook until opaque and flakey, about 3-4 minutes.
- 4
4. Remove the fish from the pan and set aside.
- 5
5. Add the remaining 1 tablespoon of sesame oil to the pan and heat until shimmering.
- 6
6. Add the diced sweet potato and cook until tender, about 5 minutes.
- 7
7. Stir in the reconstituted stamppot mix and cook for an additional 2 minutes.
- 8
8. Return the cooked fish to the pan and stir in the sweet and tangy sauce.
- 9
9. Season with soy sauce to taste.
- 10
10. Serve the fish cakes hot, garnished with chopped green onions.