How to Make Delicious and Safe Fish Cake with Crunchy Bamboo Shoots at Home

How to Prepare Fish Cake

• 1

  Prepare and Fillet the Fish

  To eliminate the fishy smell from the fish, first, scrape off the scales, cut off the tail, and soak the fish in rice water for about 7 minutes, then rinse with clean water.

  Next, cut along both sides of the fish’s backbone, then scrape off all the flesh.

  How to Eliminate Fishy Smell from Fish

  • Method 1: Soak the fish in rice water for about 15 – 20 minutes, then remove and rinse with water.
  • Method 2: Soak the fish in a dilute saltwater solution for about 5 – 10 minutes, then scale the fish and clean it.
  • Method 3: Soak the fish in a mixture of water, white wine, and vinegar for about 5 minutes, then rinse with water.
  • Method 4: Squeeze lemon juice into warm water, then soak the fish for about 5 – 7 minutes, and then rinse with water.

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

  

  

  

  
• 2

  Marinate fish skin

  The fish skin is peeled off, then chopped finely, marinate the fish skin with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of sugar, then mix the fish skin well to absorb the seasoning.

  

  

  

  
• 3

  Mix fish cake

  To make the seasoning sauce, add 2 tablespoons of water, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of seasoning powder into a bowl and stir well.

  The fish meat should be mixed continuously for about 30 seconds, then add 2 tablespoons of the seasoning sauce into the fish meat, and continue mixing until it becomes sticky and firm. Add 1 teaspoon of pepper and mix the fish cake a few more times to finish.

  How to mix fish cake for a chewy and delicious result

  • When mixing the fish cake, you should not add cooking oil to prevent sticking because when we mix, the fish cake will stick together, creating a chewy texture. Adding oil or fat will make the cake not stick together, resulting in a crumbly and loose texture.
  • Use a spoon to mix the fish cake evenly around the bowl in a fixed direction until you see the fish cake sticking to the spoon, and it forms a sticky mass, indicating that it is done.
  • Mixing the fish cake is the most important step, so pay close attention to this step as it determines the taste and chewiness of the cake. If you do not mix thoroughly, the resulting cake will be very crumbly.

  

  

  

  
• 4

  Fry the fish cake

  Place a pan on the stove, add 1 tablespoon of cooking oil to the pan and heat the oil on high flame. Shape the fish cake into flat, thin pieces or as desired; when the oil is hot, lower the heat and drop the fish cake into the oil to fry until both sides are golden brown, then remove and let drain.

  Wait for the fish cake to cool down a bit and drain, then you can arrange it on a plate to enjoy.

  How to fry crispy fish cake without splattering oil

  • When frying fish cake, heat the pan first and then add the cooking oil; wait for the oil to bubble before adding the fish cake, 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. Fry with a moderate amount of fish cake, not too many to avoid lowering the oil temperature and making the fish cake not crispy.
  • 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 naturally come off.

  

  
• 5

  Final Product

  Fish cake with a very simple recipe, when completed, will be extremely chewy, delicious, attractive, and ensure safety and hygiene.

  When fried, the fish cake is crunchy and fragrant, served with various vegetables and dipped in a bowl of chili sauce or eaten with hot rice, it will be fantastic!