Preparation
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.)
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_1_M.jpg)
Mix the chopped fish with the mustard and 1 tbsp breadcrumbs. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_2_M.jpg)
Using damp hand, shape the fish mixture into 4 patties. Chill for about 5 minutes in the freezer.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_3_M.jpg)
Drain the ginger in a sieve, finely chop and mix with the salad cream.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_4_M.jpg)
Cook the noodles in boiling salted water according to the pack instructions. Squeeze the lime juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_5_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_6_M.jpg)
Mix the sesame with the remaining breadcrumbs and turn the fish patties in it to coat, pressing the crumbs in gently.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_7_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000504/000504_step_8_M.jpg)