Plenty of refreshing ginger, sweet mirin and distinctive Japanese soy sauce are delicious here with rich salmon fish fingers, coated in crispy panko crumbs.

Ingredients

• 500 grams salmon fillet, pin bones removed
• ¼ cup mirin
• 1 tablespoon minced ginger
• 1 teaspoon garlic
• 1 teaspoon wasabi
• 2 cups fresh white breadcrumbs or panko crumbs
• 2 eggs, well beaten
• oil for shallow frying

Lime, wasabi and soy dipping sauce

• grated rind and juice 1 lime
• ¼ cup Japanese soy sauce
• 1 teaspoon wasabi
• 2 tablespoons cream sherry or mirin
• 1 teaspoon minced ginger
• 1 teaspoon sugar
• ¼ teaspoon white pepper

Method

1. Cut salmon into finger-thick slices. Place in a dish or resealable bag. Add mirin, ginger, garlic and wasabi and toss to coat. Allow to marinate at room temperature for 15 minutes.
2. Toss fish in the breadcrumbs, dip into the egg mixture and recoat in the crumbs. Deep or shallow fry in hot oil at 180ºC for 1-1½ minutes or until the crumbs are golden and the salmon just cooked. Serve on skewers with the Lime, Wasabi and Soy Dipping Sauce.

Lime, wasabi and soy dipping sauce

1. Mix together all ingredients and stand for 10-15 minutes for the flavours to marry.