How to make delicious and fragrant grilled snakehead fish cake

How to Prepare Mackerel Fish Cake

• 1

  Preparation and Filleting of Fish

  After purchasing the mackerel, clean the scales, use a knife to cut along the belly of the fish to remove all the internal organs, wash it thoroughly, and let it drain.

  Then, use a knife to remove the backbone to get fillets of fish.

  Note:

  • Use a sharp knife to fillet the fish, and do not remove the fins and tail to make the fish cake smoother when pounding.
  • When filleting the mackerel, do it gently so that the bones do not stick to the fish meat.
  • If you do not fillet the fish, you can use a teaspoon to gently scrape the meat from both sides of the fish bones. Be gentle to avoid pulling the bones along.

  How to Eliminate Fishy Smell:

  • To remove the fishy smell, you must first clean the scales and remove all internal organs.
  • Soaking the fish in rice water or unsweetened milk for about 15 – 20 minutes also helps to clean the fishy smell.
  • You can use lemon, salt, alcohol, or vinegar to rub the fish and then rinse it with clean water.

  See details: 7 tips to easily and effectively eliminate the fishy smell

  
• 2

  Pounding the Fish

  Put all the cleaned fillets and bones into a mortar and pound the fish until it is finely chopped. Pound the fish evenly so that the fish cake is firmer when made.

  Tip: If you don’t have time, you can use a machine to grind it, but this will make the fish mushy and lose its texture.

  
• 3

  Mixing the batter

  Prepare a bowl and add 2 tablespoons of flour, 1 tablespoon of cornstarch, and crack in 1 egg. Stir well until the flour is completely dissolved in the egg.

  
• 4

  Mixing the fish cake mixture

  Peel and finely chop the shallots and garlic for marinating the fish. Cut the green onions and coriander into small pieces.

  After grinding the fish cake, you will marinate it with the chopped shallots and garlic, adding 1 teaspoon of monosodium glutamate, 1 teaspoon of pepper, and 3 teaspoons of seasoning powder. Mix well to allow the fish to absorb the spices; you should lift the fish up and then slam it down into the bowl about 5 – 7 times to make the fish cake firmer.

  Add the chopped green onions and coriander into the prepared batter, then add all the fish cake mixture, mixing well so that the fish cake blends with the batter and egg.

  Take 1 tablespoon of cooking oil and evenly coat a plate, then shape the fish cake into flat, bite-sized pieces, place them on the plate, and put them in the freezer for about 4 hours before frying.

  

  

  
• 5

  Fry the fish cake

  Prepare a pan with about 5 tablespoons of cooking oil, heat the oil until it is hot, then add the fish cake to fry.

  The fish cake will be fried on medium heat for about 5 minutes, then turn it over, frying until both sides are evenly golden.

  
• 6

  Final product

  Now you have the fried mối fish cake, crispy, delicious, and fragrant. The fish cake is chewy, crispy, and fragrant with sweet meat; you can use mối fish cake as a snack, eat with rice, or bread, which is very suitable.

  Fried fish cakes should be consumed within the day to ensure their deliciousness. For uncooked fish cakes, you can store them in the freezer, thawing them when you want to eat, and use them within about 7 – 10 days.