Fish cake is a delicious and familiar dish. Why don’t you go to the kitchen and immediately make a tasty fish cake in 5 unique ways: mix salad, grilled pan-fried, fry to make your family meal even more appealing?
1. Mango Salad with Catfish in Thai Dressing
Preparation
30 minutes
Difficulty
Easy
Ingredients for Mango Salad with Catfish in Thai Dressing For 3 people
Catfish 750 grams Green mango 1 fruit Bread 1 piece Palm sugar 250 grams Chicken egg 1 piece Chili 1 fruit Cilantro 10 grams Shallots 2 bulbs Calamondin 2 fruits Garlic 2 cloves Cornstarch 30 grams Common seasonings a little (MSG/salt/pepper) Cooking oil 250 ml Fish sauce 120 ml
Image of Ingredients
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How to make Mango Salad with Fried Catfish in Thai Sauce
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Prepare the catfish
Clean the slimy skin and belly of the catfish, then let it drain.
Use a knife to make a few cuts on the body of the fish so that when frying, the fish expands and turns golden, making it easier to remove the bones.
Add a teaspoon of salt to the frying pan with oil. Drop the fish in and fry it submerged in oil until it is crispy and golden on both sides, then take it out and let it drain.
After the fish cools and the oil is drained, separate the bones to get the meat. Put the filleted fish into a mortar, tear some crispy bread into it, add a little garlic, cornstarch, 1 egg, and pound it into a paste.
After all the ingredients are well pounded, transfer the fish mixture onto a plate and use a spoon to spread it evenly, pressing the mixture into a thin round shape about 0.5 cm – 1 cm thick.
Tip for cleaning catfish:
- After buying the catfish, rub salt over the fish’s body and then add lemon juice or vinegar to reduce the fishy smell.
- Next, warm up some water, being careful not to boil it as it will cause the fish skin to peel off. After pouring it over the fish, wait 5 minutes for the slime to solidify, then use a knife to scrape it off. Finally, rinse the fish clean with water.
- Besides the fish slime, the fishy smell is also a reason that can make the dish less delicious. Therefore, when washing the fish, you should thoroughly clean the belly to remove any residual blood, as well as clean the blood on both sides of the fish’s gills. After that, you can use vinegar, ginger, or lemon to eliminate the fishy smell.
Small tip: Adding a little salt to the oil will help reduce splattering during frying.
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Fried catfish cake
Prepare a hot pan of oil.
Put the catfish cake into the hot pan and fry it submerged in oil until both sides are golden, then turn off the heat and place the catfish cake on a plate lined with paper to absorb the excess oil.
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Cooking fish sauce for the salad
Place a small pot on the stove, add palm sugar and fish sauce, and cook until the sugar is completely dissolved. Season with 1/4 teaspoon of monosodium glutamate, bring the pot to a boil, then turn off the heat and let it cool.
Thinly slice the shallots, chop the cilantro, mince the chili, and squeeze the juice from 2 calamondin oranges, add them to the fish sauce and mix well until the sauce is blended.
Tip: The secret to making the sauce thick is to prepare a bowl of cold water; when you turn off the heat, dip the bottom of the Thai sauce pot into the bowl and stir continuously, the Thai sauce will thicken quickly and become very appealing.
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Mixing the mango salad
Peel the mango, use a grater to shred it or cut the mango flesh into thin strips.
Place the shredded mango on top of the catfish cake and drizzle the fish sauce over it. And our dish is complete.
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Final product
Mango salad with catfish soaked in Thai fish sauce is fragrant with the smell of fish, combined with the sour and crunchy taste of mango, and the salty and sweet flavor of Thai fish sauce, incredibly appealing, right? When eating, you can cut the fish cake into bite-sized pieces.
2. Grilled turmeric fish cake
Preparation
20 minutes
Cooking
30 minutes
Difficulty level
Easy
Ingredients for Grilled turmeric fish cake For 2 people
Fresh snakehead fish cake 200 gr Ground pork 100 gr Betel leaves 5 gr (about 5 leaves) Fried garlic 1 teaspoon Fried onion 1 teaspoon Chopped chili 1 teaspoon Minced garlic 2 teaspoons Minced shallot 1 teaspoon Turmeric powder 1/2 teaspoon Lemon juice 2 tablespoons Cooking oil 1/2 teaspoon Fish sauce 4 teaspoons Common seasoning a little (salt/ seasoning powder/ pepper/ sugar)
How to choose fresh and delicious pork
To ensure quality, you should choose to buy whole pieces of pork instead of pre-ground meat.
After selecting fresh and delicious pork, you can ask the seller to grind the meat for you or grind it yourself at home using a meat grinder!
- You should choose meat that has a bright pink or light red color. When you cut the meat, it should have a pink color interspersed with bright white fat.
- Choose pieces of meat that do not leave a dent when you press them with your hand and then release.
- Do not choose pieces of meat that are pale, not fresh. Do not buy pieces that smell rotten, are slimy, or leaking fluids.
How to prepare Grilled Fish Cake with Turmeric
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Marinate and shape the fish cake
Wash the betel leaves thoroughly, let them dry, and then chop them finely.
Add to a bowl 200g of snakehead fish, 100g of minced pork along with 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of pepper, 1/2 teaspoon of turmeric powder, chopped betel leaves, 1 teaspoon of fried garlic, 1 teaspoon of fried onion, 1 teaspoon of minced garlic, and 1 teaspoon of minced shallot.
Then mix all the ingredients well and marinate for about 10 – 15 minutes for the mixture to absorb the spices.
Effective methods to eliminate the smell of pork
Method 1: Use salt
- Soak the meat in diluted salt water for 25 – 30 minutes, then rinse the meat with clean water.
Method 2: Use ginger/vinegar/white wine
- Blanch the meat in a pot with crushed ginger/a few drops of vinegar/a few drops of white wine for 2-3 minutes to effectively remove the meat’s odor.
Method 3: Use straw
- Similar to method 2, you can also drop a few strands of straw into the boiling water and blanch for 2-3 minutes to keep the meat’s flavor and eliminate the smell.
See details: Effective methods to eliminate the smell of pork
Next, take a bite-sized amount of fish cake (about 1 tablespoon) and then shape it into a ball and flatten it.
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Fry the fish cake
Place a pan on the stove, add 1/2 teaspoon of cooking oil, and use a paper towel to spread it evenly so the oil covers the entire surface of the pan.
When the pan is hot, add the shaped fish cake and pan-fry over medium heat for about 7 minutes until the fish cake is golden brown on both sides, then remove it.
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Prepare the fish sauce
Add to the bowl 4 teaspoons of fish sauce, 3 teaspoons of sugar, 3 teaspoons of water, 1 teaspoon of minced chili, and 1 teaspoon of minced garlic, then stir well until the sugar dissolves.
Next, add 2 tablespoons of lemon juice to the bowl and stir well once more to complete.
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The finished product
So the attractive grilled fish cake is complete. The fish cake is a beautiful golden color, with chewy meat, infused with flavor, and fragrant with turmeric powder and wild betel leaves, which is very stimulating to the taste buds.
Dip a piece of fish cake in the fish sauce and wrap it with aromatic herbs or eat it with fresh noodles for an incredible taste!
3. Fish cake wrapped in salted egg
Preparation
25 minutes
Difficulty
Easy
Ingredients for Fish cake wrapped in salted egg Serves 4
Snakehead fish meat 400 grams Salted eggs 10 eggs (egg yolks) Tamarind juice 200 ml Dill 10 grams Green onions 10 grams Garlic 15 grams Red onion 10 grams Chili powder 1 tablespoon Common seasoning a little (seasoning powder/pepper) Cooking oil 200 ml Fish sauce 2 tablespoons Ketchup 2 tablespoons
How to make Fish cake wrapped in salted egg
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Prepare salted eggs
Separate the salted eggs, keep the yolks aside and discard the whites (the whites are very salty and do not contain as many nutrients as the yolks). Rinse each yolk under a gentle stream of water to remove the slimy part on the surface.
After cleaning the salted egg yolks, arrange them on a tray, brush a thin layer of oil on top, and place in the oven for 5 minutes at 150 degrees.
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Mix the fish cake mixture
Peel 15 grams of garlic and 10 grams of shallots, then chop finely.
Mix the fish cake with 1 tablespoon of seasoning, 1/2 teaspoon of pepper, 1/2 tablespoon of chili powder, chopped green onions, dill, 5 grams of minced garlic, and 10 grams of minced shallots, then marinate for 20 minutes.
Take a small amount of the fish cake mixture, roll it into a ball and flatten it, place the salted egg yolk in the center, then wrap it so that the salted egg is completely covered by the fish cake. Make sure the salted egg is not exposed, as it will not look good when frying.
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Fry the fish cake
Place a pan on the stove, wait for it to heat up, then add enough cooking oil to cover the pan.
When the oil is hot, gently place the fish balls in to fry. Fry each side, turning them in a circular motion until they are evenly golden, then remove them and place them on a plate lined with paper towels to absorb excess oil.
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Making Tamarind Fish Sauce
Sauté the remaining 10 grams of garlic until fragrant, add it to the tamarind juice, 2 tablespoons of fish sauce, 2 tablespoons of ketchup, 2 tablespoons of sugar, and 1/2 tablespoon of chili powder, and cook until the tamarind sauce thickens.
Turn off the heat and pour it into a bowl to cool.
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Final Product
The fish cake is enjoyed with tamarind sauce, the characteristic buttery flavor of salted egg, the sweet aroma of fish cake blends with the sour and spicy taste of tamarind sauce, which is already enticing just to hear about it, right? You can cut the fish cake into pieces for easier eating.
4. Fish Cake Wrapped in Century Egg
Preparation
10 minutes
Processing
30 minutes
Difficulty Level
Medium
Ingredients for Fish Cake Wrapped in Century Egg Serves 3
Fresh fish cake 400 gr Century eggs 4 eggs Salt 1/4 teaspoon Seasoning powder 1/2 teaspoon Pepper 1/4 teaspoon Cooking oil 6 tablespoons
See more: Simple and delicious way to make preserved eggs like in restaurants
How to make Fish Cake Wrapped in Preserved Eggs
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Marinate the fish cake
Purchase fish cake and marinate it with 1/4 teaspoon of salt, 1/2 teaspoon of seasoning powder, and 1/4 teaspoon of pepper.
Tip for you: If you buy fresh fish cake that hasn’t been marinated, double the seasoning in the recipe.Wear plastic gloves and mix the ingredients thoroughly; if you want a firmer fish cake, use a spoon to beat it for about 10 minutes.
Tip for a chewy and delicious fish cake:- When beating the fish cake, do not add cooking oil to prevent sticking because when we beat the fish cake, it will bind together, creating a chewy texture. Adding oil or fat will make the fish cake not stick together, resulting in a crumbly texture.
- Use a spoon to beat the fish cake evenly around the bowl in one direction until you see the fish cake sticking to the spoon and forming a sticky mass, indicating it’s ready.
- Beating the fish cake is the most crucial step; you should pay close attention to this step as it determines the taste and chewiness of the fish cake. If you don’t beat it well, the fish cake will turn out very crumbly.
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Forming the fish cake
Peel the preserved egg.
Rub a little cooking oil on your hands, divide the fish cake into 4 parts, then form each part into a ball, flatten it, and place the preserved egg in the center, rolling it back into a ball.
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Frying the fish cake
Place a pan on the stove and wait for it to heat up, add 5 tablespoons of cooking oil, and when the oil is hot, fry the fish cake until golden brown on both sides over low heat.
When frying, let one side of the fish cake turn completely golden before flipping it to fry the other side; if you flip it too early, the fish cake may break apart.
When the fish cake is golden brown on both sides, remove it to drain the oil.
Tips for frying crispy, delicious fish cakes:- When frying the fish cake, heat the pan first before adding the cooking oil, wait for the oil to bubble lightly before putting the fish cake in to fry, do not fry with oil that is too hot and smoking.
- When frying, do not let the pieces of fish cake stick together, as it will be difficult to remove them. Fry with a moderate amount of fish cake, not too many to avoid lowering the oil temperature and making the fish cake not crispy and delicious.
- If the fish cake sticks to the pan, turn off the heat, tilt the oil to one side, and wait for the pan to cool down; the fish cake will come off on its own.
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Final product
Salted egg fish cake is crispy, delicious with a chewy and flavorful fish cake layer, the salted egg inside is aromatic and rich, very appealing, isn’t it? Let’s enjoy it right away!
5. Salted egg fish cake
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Medium
Ingredients for Salted egg fish cake For 3 people
Fish cake 200 gr Chicken eggs 4 eggs Green onions 4 stalks Carrot 1/2 piece Red onion 1 bulb Chili 2 pieces Flour 50 gr Breadcrumbs 50 gr Paprika 1/2 teaspoon Cooking oil 6 tablespoons Seasoning A little (Seasoning salt/sugar/pepper)
How to choose fresh and delicious eggs
- Choose eggs with thick shells, not too big, as they are usually fresher than those with thin, large shells.
- For eggs with a hard outer shell, observe if there is a thin layer of powder around the shell; if so, it is a fresh egg.
- To check if the egg is still fresh, gently shake it; if there is no movement, the egg is fresh; if it moves a lot, the egg is old.
How to make Fish Cake Wrapped in Soft Boiled Egg
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Prepare ingredients
Peel the carrot, shred it, and then finely chop it.
Chop the green onions, chili, and shallots finely.
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Marinate the fish cake
Add the fish cake to a bowl, then add 1/2 teaspoon of seasoning, 1/3 teaspoon of sugar, 1/3 teaspoon of pepper, 1/2 teaspoon of chili powder, carrot, chili, green onions, and shallots, then mix well and marinate for about 15 minutes for the flavors to absorb.
Tip:- The longer you mix the fish cake, the firmer it will be.
- If you like, you can add shrimp or squid meat to this fish cake for even better flavor.
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Boil the soft-boiled eggs
You place a pot on the stove, add 1 liter of water to boil, when the water boils, you add 3 chicken eggs to boil for 5 minutes, then take them out and soak them in a bowl of cold ice water for 5 more minutes, after that you gently peel the eggs.
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Shape the fish cake balls
You pour flour into a large bowl, then roll the chicken eggs in a layer of flour.
You wear plastic gloves and rub a layer of cooking oil on the gloves. Divide the fish cake into 3 parts, then shape them into flat balls, place the chicken egg in the center, and roll it back into a round shape.
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Fried Fish Cake
You add the remaining egg into a bowl and whisk well, in another bowl you put the breadcrumbs. You roll the fish cake through a layer of flour, a layer of egg, and a layer of breadcrumbs.
You place a pan on the stove and wait for it to heat up, add 5 tablespoons of cooking oil, when the oil is hot, you fry the fish cake until both sides are golden on low heat.
When frying, you let one side of the fish cake turn golden first before flipping it to fry the other side; if you flip too early, the fish cake may fall apart.
When the fish cake is golden on both sides, you take it out to drain the oil.
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Final Product
The fried fish cake wrapped in soft-boiled egg is crispy and chewy, with the rich flavor of the soft-boiled egg that will leave a lasting impression. Dipping it with chili sauce and mayonnaise sauce is fantastic!
Successful Execution Tips
- To make the fish paste more elastic and smooth quickly, you should put the fish paste in the refrigerator for 1 hour before mixing it with other ingredients.
- You should eat fish cakes while they are still hot. When they cool down, the fish will lose its fragrant flavor.
- When making salad, you should choose ripe green mangoes that feel heavy in hand. Depending on your preference for sourness, you can choose the appropriate mango. If you like a lot of sourness, you can choose green Cat Chu mango; if you prefer a little sour mixed with some sweetness, you can choose keo mango or Thai mango.
Making fish cakes is really simple and easy to execute with 5 cooking methods that are delicious and nutritious. What are you waiting for? Try cooking right away.
*Refer to images and recipes from cooky.vn, Delicious Dishes, Wib Pham
