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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Rinse fish; pat dry with paper towels. In a 2-quart baking dish, pour wine over fish. Bake, uncovered, 4 to 6 minutes per 1/2-inch thickness of fish, until fish flakes when tested with a fork. Drain and break into pieces.
In a medium bowl, combine fish, egg, panko, cooked wild rice, onion, red bell pepper, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Shape mixture into six 3/4-inch-thick patties (about 1/3 cup each). Place patties on a baking sheet, cover and chill 2 hours.
In a 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes or until golden brown, turning once.
For wasabi dressing: in a small bowl, combine 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, wasabi paste, sugar and soy sauce. Seasonwith 1/8 teaspoon each salt and pepper. Serve cakes with dressing, on a bed of greens, if desired.