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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Fish cake wrapped in aromatic vegetables, appealing, and rich in flavor for the family meal. Into the kitchen to immediately make this delicious fried dish with TasteVN!
Ingredients for Fried Fish Cake Wrapped in Vegetables Serves 3 people
Grated snakehead fish 150 g Chopped kaffir lime leaves/chopped chives 1/2 teaspoon Young corn 50 g Broccoli 50 g Sliced chili 1/2 tablespoon Carrot 50 g Breadcrumbs 1 tablespoon Pork sausage 80 g (raw)
Essential seasonings: chili sauce, cooking oil, crispy flour, mayonnaise
Tools: pot, bowl, microwave, spoon, pan
Tip: You can buy ready-made snakehead fish or buy fresh fish to make it yourself.
Tip for selecting good snakehead fish: You should choose fish with clear eyes, thick bodies for easy scraping of the flesh.
There is a type of fish that looks exactly like snakehead fish called “nang hai” (also known as “cá thác lác cườm”) but the only difference is that “nang hai” has a longer snout and especially has several black spots on both sides of its tail, while snakehead fish does not have black spots, with a silver-white body. People often scrape the flesh of “nang hai” and claim it is snakehead fish to deceive buyers. You should distinguish them to buy good fish.
Tip for selecting ready-made fish: Fresh and delicious snakehead fish is usually clear, with a white color interspersed with light pink, and does not have the red color of blood. When scraping fish, it should look beautiful, not discolored or pale green, and should not have a fishy smell.
How to make fried crispy snakehead fish cake wrapped in vegetables
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Prepare vegetables
Peel the carrots and cut them into long sticks.
Wash the broccoli, and separate it into bite-sized pieces.
Wash the young corn and let it drain.
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Blanch vegetables
Prepare a pot of boiling water, add 1 teaspoon of salt, and boil the baby corn and carrots first (about 2 minutes), then add the broccoli and blanch for another 1 – 2 minutes before removing it to soak in ice water, then take it out to drain.
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Mix fish paste
Add the fish paste, shredded fish, finely chopped lime leaves, and chopped chili into a bowl, then season with 1 tablespoon of dry frying flour and 1 tablespoon of breadcrumbs, mix well until the mixture is combined.
Tip:
- Add finely chopped lime leaves for the distinctive flavor of the dish.
- The frying flour added to the fish paste mixture not only enhances the flavor but also creates a binding effect, making the fish paste more chewy and delicious.
Tips for making chewy fish paste:
- When mixing the fish, do not add cooking oil to prevent sticking because when we mix the fish, it will stick together to create a chewy texture. Adding oil or grease will make the fish not bind together, resulting in a crumbly texture.
- Use a spoon to mix the fish thoroughly along the edge of the bowl in one direction until you see the fish sticking to the spoon, forming a sticky mass, indicating that the fish paste is ready.
- Mixing the fish is the most crucial step; pay close attention to this step as it determines the flavor and chewiness of the fish. If you do not mix well, the fish paste will be crumbly. When cooking, the fish will break apart, becoming unappetizing and losing the delicious chewiness of the fish.
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Form the fish balls
Take a bit of cooking oil and rub it on your hands to prevent sticking.
Use a spoon to take a little fish paste and wrap it tightly around the large end of the vegetable.
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Steam the fish paste
Place the shaped fish paste on a plate, put it in the microwave to steam for about 2 minutes, then take it out and let it cool.
Tip:
Steaming the fish paste in the microwave helps it cook quickly and retains the color of the vegetables.
If you don’t have a microwave, you can prepare a pot of boiling water and steam the fish paste for about 5 – 10 minutes until cooked evenly.
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Dip in batter and fry the fish paste
Take 2 tablespoons of dry batter separately, then mix the remaining batter with a little water to create a thick mixture.
Place a pan on the stove, turn on medium heat, add oil to the pan, and heat the oil.
Coat the fish paste with a layer of dry batter, then dip it in the wet batter mixture, and slowly drop the fish paste into the hot oil to fry until golden brown, then remove and let it drain.
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Prepare dipping sauce
You mix mayonnaise and chili sauce in a ratio of 2:1 to make a flavorful dipping sauce for the fish cake!
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Final product
The fish cake wrapped in crispy vegetables is delicious with a chewy, flavorful fish cake layer, and the sweet, crunchy vegetables inside are really attractive, right? Let’s enjoy it right away!
Tips for scraping fish meat:
- Fresh fish should be washed with dilute saltwater, rinsed with clean water, and drained.
- Then, place the fish on a cutting board, use a sharp knife to cut along the fish’s backbone. Use the knife to push deep into the fish and scrape the meat off the bones.
- Use a spoon to scrape off any remaining meat.
- Gently use a knife to scrape the fish meat off.
See more:
Fish cake wrapped in vegetables is delicious and really easy to make, isn’t it? Let’s go to the kitchen and cook this delicious dish for your family. Wishing you success!
*Refer to the recipe and images from the YouTube channel: Mon Ngon Moi Ngay
