Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Steamed fish cake is a dish that is simple and rustic, yet very popular in daily family meals. The dish has straightforward preparation steps but is incredibly delicious when served with white rice. Let’s get cooking to make this delicious and very “appetizing” steamed dish together!
Ingredients for Steamed Fish Cake Serves 4
Snakehead fish 200 gr Chicken eggs 2 Green onions 4 stalks Shallots 4 bulbs Chili 1 Cooking oil 1 teaspoon Fish sauce 1/2 teaspoon Common seasoning a little (Ground pepper/Salt/Seasoning powder/MSG)
How to choose fresh ingredients
How to choose fresh snakehead fish
- You should prioritize choosing fish meat that is bright, pink, or light pink, not discolored or pale green, without any strange fishy smell, and still fresh for better cooking.
- The fish meat when scraped should be elastic, firm, not flaky, not discolored, with the smell of natural river water, avoiding fish meat with a foul odor.
- You should buy fish from trusted places or reputable vendors like large supermarkets to avoid snakehead fish being mixed with other less tasty fish or scraped from fish that are no longer fresh.
How to choose fresh and delicious eggs
Choose eggs with thick shells that are not too large, as they are usually fresher than those with thin, large shells.
If you observe that the eggshell is too smooth and shiny, these are eggs that have been stored for a long time, and consuming them may negatively affect your health.
Fresh eggs will not make any sound when shaken gently, whereas old eggs will produce a noise from the movement inside.
Tools needed
How to make Steamed Fish Cake
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Prepare the ingredients
Wash 4 stalks of green onion, drain them, then cut the leaves into short pieces about the length of a finger and set aside. For the roots, chop finely along with 4 shallots.
Slice the chili into diagonal pieces.
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Marinate and mix the fish paste
Put the snakehead fish into a bowl and grind it until smooth, then add chopped shallots and cut scallions and mix well. We will marinate for 10 minutes with 1/2 teaspoon of MSG, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1/2 tablespoon of fish sauce, 1/2 teaspoon of ground pepper, and 1 teaspoon of cooking oil.
Next, use a spoon to evenly mix the fish so that it absorbs the seasoning.
When the fish is smooth and has absorbed the seasoning, crack 2 eggs into the fish paste (keep 1 egg yolk in a separate bowl), then mix well so that the fish paste is loose and not clumped together.
Transfer the egg mixture to a plate, adding chili if you want it spicy.
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Steamed Fish
Boil a pot of water, place the plate into the pot and steam for 20 minutes. When you see the surface of the fish cake dry, pour the yolk mixture over the steamed fish cake and spread it evenly. Add some sliced chili and shallots on top for a nice presentation.
Cover the lid and continue steaming for another 5 – 10 minutes, observing until the egg surface is cooked and slightly dried, then take it out to enjoy. You can check by using chopsticks to lightly poke the fish cake; if the tip of the chopsticks is dry and not sticky, it means the fish cake is cooked.
Finally, add a little chopped green onion on top for decoration.
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Final Product
The steamed fish cake when cooked will have an attractive aroma, a dry surface but still retains its sweet, moist, and soft texture. This dish can be enjoyed with hot, sticky white rice, and adding a few slices of cucumber makes it even more delicious. Give it a try!
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Hope that with the steamed fish cake recipe that TasteVN suggests, you can make your daily meals more appealing. Let’s head to the kitchen and make this simple yet delicious dish right away!
