Cut the fish fillet into pieces. Separate the egg. Blitz the fish in the blender with the egg whites. (The egg yolks are not needed in this recipe.)
Mix the chopped fish with the mustard and 1 tbsp breadcrumbs. Season with salt and pepper.
Using damp hand, shape the fish mixture into 4 patties. Chill for about 5 minutes in the freezer.
Drain the ginger in a sieve, finely chop and mix with the salad cream.
Cook the noodles in boiling salted water according to the pack instructions. Squeeze the lime juice.
Mix the wasabi paste, sesame oil, soy sauce and 2 tsp lime juice. Season with salt and pepper. Drain the noodles and cool briefly under cold water. Mix the noodles with the wasabi sauce.
Mix the sesame with the remaining breadcrumbs and turn the fish patties in it to coat, pressing the crumbs in gently.
Heat the oil in a frying pan and fry the fish patties for 3-4 minutes on each side over a medium heat until golden and crisp. Serve the noodles with the fish patties and ginger cream.