Preparation

30 minutes
Cooking

15 minutes
Difficulty

Easy

Spanish mackerel is a type of fish with a lot of flesh, rich sweet meat, and high nutritional content. In addition, Spanish mackerel can be prepared into many delicious dishes such as fried dishes or cooked soup, and especially the extremely attractive fried Spanish mackerel cake. Let’s join TasteVN into the kitchen and get started right away!

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1 Prepare the fish

2 Making the spice mixture

3 Making fish cake

4 Fry the fish cakes

5 Final Product

Ingredients for Fried Spanish Mackerel Cake For 4 people

Spanish mackerel 2 kg (4 fish) Chili 2 pieces Garlic 3 cloves Shallots 2 bulbs Cooking oil 3 tablespoons Fish sauce 1 tablespoon Common spices a little (sugar/ monosodium glutamate/ pepper)

How to choose fresh and delicious Spanish mackerel

You should choose fresh fish with closed mouths, pink gills, bulging eyes, and firm flesh.
Do not buy fish that are smelly with open mouths, fish that are not elastic, pale gills, and sunken eyes.
Fish that are treated with chemicals such as borax or urea… have soft, mushy flesh, dented when pressed, an unpleasant smell, poor elasticity or no elasticity.

See details: How to choose fresh and quality fish

Ingredients for grilled fish cake

Tools needed

Bowls, pan, spoon, knife, cutting board, mortar, pestle,…

How to make Grilled Fish Cake

1

Prepare the fish

Clean the fish and make two cuts along its body.

Then, use a pestle to crush the fish and remove the bones.

Use a spoon to scrape the fish meat and put it into a mortar.

Tip: You can use the bones and skin of the fish to make broth for fish soups or fish porridge.
2

Making the spice mixture

You put 2 chili peppers, 3 cloves of garlic, and 2 peeled shallots into the mortar, along with 1 tablespoon of sugar, 1 teaspoon of pepper, and 1/2 teaspoon of MSG, then use the pestle to pound until the mixture is well combined.

Then, you add 1 tablespoon of fish sauce to the mixture and mix well.
3

Making fish cake

You put all the minced fish into the spice mixture and use the pestle to pound vigorously from top to bottom until the spices are well combined with the fish.

Pound until the fish forms a mass that no longer sticks to the sides of the mortar and pestle, indicating that the fish cake mixture is ready.

Tip: To save time and help the fish cake become smoother, you can use a blender to make the fish cake.

You put a little cooking oil on your hands and rub it evenly on your palms.

Scoop about a tablespoon of fish cake into your hand and shape it into small bite-sized balls.

Finally, you place the fish cakes in the refrigerator for 1 hour before frying.
4
Fry the fish cakes

You heat 2 tablespoons of cooking oil in a pan over medium heat.

When the oil is hot, add each fish cake ball that has been shaped and fry until the fish cakes are golden brown on both sides, then remove and turn off the heat.
Tip:
- To make the fish cakes crispier and chewier, you should refrigerate the prepared fish cakes for 1 – 2 hours.
- To ensure the fish cakes are cooked evenly from the outside to the inside, you should fry the fish cakes over low heat and turn them regularly on both sides.
5

Final Product

So the dish of grilled fish cake is finished, unique and chewy delicious. This dish is best enjoyed with hot rice and a bowl of good fish sauce or a bit of chili sauce. Wishing you success in the kitchen!