Ingredients with Measurements:
-1 lb white fish fillet, cut into cubes
-2 tablespoons of cornstarch
-1 teaspoon of garlic powder
-1 teaspoon of ground ginger
-1 teaspoon of salt
-1 teaspoon of sugar
-1/4 cup of vegetable oil
-1/4 cup of chopped green onions
-1/4 cup of chopped cilantro
-1/2 cup of cooked white rice
-1/2 cup of cooked sweet potato
Special Equipment Needed:
-A food processor
-A large bowl
-A large skillet
-A spatula
Step-by-Step Instructions:
1. Place the fish cubes in the food processor and pulse until it forms a paste.
2. Transfer the fish paste to a large bowl and add the cornstarch, garlic powder, ground ginger, salt, sugar, green onions, cilantro, cooked white rice, and cooked sweet potato. Mix until all ingredients are evenly distributed.
3. Heat the oil in a large skillet over medium-high heat.
4. Scoop out about 2 tablespoons of the fish cake mixture and shape it into a patty.
5. Place the patty in the hot oil and cook for about 3 minutes on each side, or until golden brown.
6. Remove the fish cake from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
7. Repeat steps 4-6 until all the fish cake mixture has been used.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: Makes 8-10 fish cakes
Nutritional Information:
Calories: 150
Fat: 8 g
Carbohydrates: 11 g
Protein: 9 g
Substitutions for Ingredients
-For the white fish fillet, you can use any type of white fish such as cod, haddock, or tilapia.
-For the cornstarch, you can use arrowroot powder or tapioca starch.
-For the vegetable oil, you can use any type of oil such as olive oil, coconut oil, or avocado oil.
Variations:
-For a spicier version, you can add 1 teaspoon of chili powder to the fish cake mixture.
-For a sweeter version, you can add 1 tablespoon of honey to the fish cake mixture.
Tips and Tricks:
-Make sure to shape the fish cakes into patties that are about 1/2 inch thick. This will help them cook evenly.
-If the fish cakes are sticking to the skillet, add a little more oil to the pan.
Storage Instructions:
The fish cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The fish cakes can be reheated in the microwave for about 1 minute, or in a 350°F oven for about 10 minutes.
Presentation Ideas:
The fish cakes can be served with a side of steamed vegetables or a green salad. They can also be served as an appetizer with a dipping sauce such as sweet and sour sauce or soy sauce.
Garnishes:
The fish cakes can be garnished with chopped green onions, cilantro, or sesame seeds.
Pairings:
The fish cakes can be paired with a light white wine such as a Sauvignon Blanc or a Pinot Grigio.
Suggested Side Dishes:
The fish cakes can be served with steamed vegetables, a green salad, or a side of rice.
Troubleshooting Advice:
If the fish cakes are sticking to the skillet, add a little more oil to the pan.
Food Safety Advice:
Make sure to cook the fish cakes until they are golden brown and cooked through.
Food History:
Fish cakes have been a popular dish in many cultures for centuries. They are believed to have originated in China, where they are known as “da bao”.
Flavor Profiles:
The fish cakes have a savory flavor with a hint of sweetness from the sweet potato.
Serving Suggestions:
The fish cakes can be served as an appetizer, a main course, or as a side dish.
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Region: Taiwanese