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Preparation
15 minutes
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Processing
15 minutes
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Difficulty
Easy
The weekend is a time when the whole family gathers to enjoy a home-cooked meal together. What should we cook today? Fish cake wrapped in Vietnamese balm leaves will be a wrapped dish that is extremely suitable. Let’s get into the kitchen with TasteVN!
Ingredients for Fish Cake Wrapped in Vietnamese Balm Leaves Serves 4
Fish cake 8 pieces Vietnamese balm leaves 1 bunch Green mango 1 fruit Sour fruit 3 fruits Chili sauce 3 tablespoons Minced garlic 2 cloves Cooking oil 230 ml Sugar 2 tablespoons Fish sauce 1 tablespoon
How to choose fresh, good-quality fish cakes without borax
- For unprocessed fish cakes, when buying, you should choose fish cakes that have a bright pink-white color, and when touched, they feel sticky and firm without being powdery.
- Avoid choosing fish cakes that show signs of being slimy, with soft, mushy meat and an unpleasant odor.
- To ensure better hygiene, you can choose to buy fresh fish and ask the seller to scrape the meat for you to take home or do it yourself at home.
How to make Fish Cake Wrapped in Vietnamese Rice Paper
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Prepare the ingredients
Pick the young tops of the Vietnamese coriander you bought, then wash them thoroughly and let them drain.
Peel the mango and green mango, wash them, let them drain, then slice them thinly.
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Make the sauce
Place a pan on the stove, add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add garlic and sauté until fragrant. After that, add chili sauce, 1 tablespoon of fish sauce, and 2 tablespoons of sugar into the pan, stirring until the mixture thickens, then turn off the heat.
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Frying Fish Cake
You place another pan on the stove, turn the heat to medium, and add about 200ml of cooking oil to the pan. Wait for the oil to heat up, then add the fish cake to fry until it is slightly golden on both sides, then remove it and let it drain.
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Final Product
So the dish of fish cake wrapped with rice paddy herb is complete. When eating, you will wrap the fish cake with rice paddy herb or use rice paper to wrap the fish cake and rice paddy herb, then dip it in chili sauce!
At this time, you will feel the chewy texture of the fish cake, the spicy flavor of the rice paddy herb, the sourness of mango and green mango mixed with the spicy, salty, and sweet taste of the chili sauce, making it extremely enjoyable. Try it right away to experience it!
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It’s really simple for you to finish making the fish cakes wrapped in rice paddy herb, isn’t it? So why wait? Quickly save this recipe now. Wish you success!
