Mackerel Cakes w/ Wasabi Mayo over Sauteed Edamame

1 cup prepared mayonnaise
1/4 cup wasabi powder
1/4 cup water
16 oz. shelled edamame
Olive oil
1 can (15 oz.) Jack Mackerel
3/4 cup cornmeal
1 egg

1 tsp. Salt
4 tsp. Pepper, separated
2 tsp. garlic powder

Mix together the wasabi powder and water, until a paste is formed.
Mix the wasabi paste with the mayonnaise and set aside.
Bring a salted pot of water to boil.
Add the edamame and cook for approx. 3-4 minutes. Drain and set aside.
Heat about 1/4 inch of oil in a skillet.
Put the mackerel and its canned broth into a mixing bowl.
Split open the mackerel fillets to remove the spinal columns. They are edible, but not very tasty.
Add in the cornmeal, egg, salt and 2 tsp. pepper. Mix everything together, and separate into four cakes.
Add in additional cornmeal if the cakes are too dry.
Fry the cakes in the hot oil until golden brown.
Add the cooked edamame to a skillet on medium heat with salt, 2 tsp. pepper and garlic powder.
Plate the cooked edamame on a plate, and top with two cakes and wasabi mayonnaise.