Préparation :

1. Cut the yellowtail into 1-inch pieces. If you have a food processor, pulse the fish and salt until it resembles ground meat. If you don’t, lay the fish on a cutting board, sprinkle salt over the fish, and chop until small pieces remain. Make sure it’s cut to an even size so the fish cooks evenly. Place the fish in a bowl & add sliced scallion whites, panko, eggs, soy sauce, sesame oil, mirin, fish sauce, ginger, garlic, and mix.
   
2. Mandolin with the julienne attachment (thin-pronged attachment, for thin-strip cuts) or hand-cut thin strips of cabbage, carrot, onion, and scallion greens, and place in a bowl, adding a pinch of salt.
   
3. Thinly slice rounds of cucumbers and add a pinch of salt. Set aside.
   
4. Mix Kewpie Mayo, Sriracha, lime, and salt in a bowl. Taste and adjust spice by adding more mayo for less heat and more Sriracha for more heat. Add 1/4 cup/60ml of the spicy mayo to the slaw and mix.
   
5. Preheat cast iron on medium-high heat with a neutral oil like avocado oil. Once the oil shimmers, add a tennis ball size scoop of the fish to the pan, making sure it’s sizzling when it’s added to the pan.
   
6. Cook 2-3 minutes per side or until the internal temperature hits 135 degrees F.
   
7. While the fish cooks, add spicy mayo to the bottom of your buns. Next layer the cucumbers.
   
8. Once the fish patties are cooked, lay them on the bun and place slaw & bun on top.