Chilean Salmon Karokke

75 minutes | Serves 4 | Ingredients | Equipment | Preparation

Chilean Salmon Karokke


For the Coconut-Salmon Korokke

1/4        cup                  Olive Oil

1           Tbsp.                Ginger, shredded trough a fine micro plane

1/4        cup                  Cornstarch

1/2        cup                  Coconut Milk

1            tsp.                  Lemon Grass, Minced

1/4        cup                  Japanese Yam, boiled and smashed to a rough paste.

1             lb.                   Salmon trim, skinned, boneless, cooked and flaked.

Salt and pepper to taste.

For garnish

2          oz.                    Mustard Oil (available online)

2          oz.                    Salmon Caviar

For the Breading Procedure

2          cups                 Panko Breadcrumbs

1/4      cup                   Sesame Seed (black and white)

1/4      cup                   Cornstarch

4          ea.                    Egg whites

16        oz.                    Canola Oil for Frying

For the Miso Mayo

1          cup                  Kewpie Mayonnaise

1          Tbsp.               Gochujang (Sweet Korean Chili Paste)

2          Tbsp.               Red Miso

1           tsp.                  Lime Juice

For the Cabbage Slaw

2          cup                    Savoy Cabbage, Fine Julienne

1/2       cup                   Red Bell Pepper, Peeled and Minced

1/2       cup                   Green Bell Pepper, Peeled and Minced

1/2       cup                   Yellow Bell Pepper, Peeled and Minced

1/4       cup                   Chives, Snipped .5” long.

1            tsp.                  Serrano Chili thinly sliced.


For the Cabbage Slaw Dressing

2          Tbsp.               Rice Wine Vinegar

1           tsp.                  Sesame Oil

1           tsp.                  Olive Oil

1/2       tsp .                 Honey Powder (available online) – or granulated sugar

To        taste                 Salt


Small Sauce Pots, Plating Tongs, Small Mixing Bowls, Small Squeeze Bottles, Whip, Cutting Board, Serving Plates.

Method of Preparation

For the Korokke

Sauté the ginger in olive oil until soft. In a small bowl mix the cornstarch with the coconut milk until smooth.

Add the coconut mixture, lemongrass, and lime leaf to the ginger, cook over moderate high heat until bubbling and thick. Allow to cool at room temperature.

Once cool, stir in the yam paste, flaked salmon meat, and salt. Toss until combined.

Roll rounded tablespoons of the mixture into 25 balls. Transfer the korokke to a parchment lined baking sheet, cover and freeze for 1 hour.

Method for the breading mixture:

In a bowl combine the panko with the sesame seeds. In another bowl combine the egg whites and 1/4 cup cornstarch together and whisk until smooth.

Toss the salmon korokke balls in the egg white mixture.

Dredge the salmon korokke into the panko and coat thoroughly; reshape into prefect spheres. Place back on a baking tray and refrigerate until ready to cook.

Place 16 oz. Canola Oil in a small pot and heat to 300 degrees F. Deep fry at 300 – 325 degrees F. until golden brown.

 Method for the Miso Mayo:

Place all ingredients into a small bowl and whisk until smooth. Place into a small squeeze bottle.

Method for the Cabbage Slaw:

Combine all ingredients together in a small bowl, toss with dressing, reserve for plating.

To Prepare the Dish:

Select a serving plate that fits 3 to 5 karokke. Fry the korokke until golden brown.

Drizzle the plate with mustard oil and place a small amount of the miso-mayo on the plate using a squeeze bottle. Place equal size piles of cabbage slaw on the plate (one for each karokke ball), place the coconut-salmon korokke on top and garnish with salmon caviar. Serve.

*Kororkke is the Japanese equivalent of a European croquette. In this recipe we use a thickened coconut-cornstarch as the binder. The salmon can be broiled, poached, or baked. Once the salmon is fully cooked and chilled it can be flaked by hand.

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