Ingredients with Measurements:
- 1 lb. of fresh fish fillets (such as cod or haddock)
- 2 tbsp. of salt
- 1 tbsp. of sugar
- 2 cloves of garlic, minced
- 1 tbsp. of grated ginger
- 1 tbsp. of fish sauce
- 1 tbsp. of rice vinegar
- 1 tbsp. of soy sauce
- 1 tbsp. of sesame oil
- 1/2 cup of all-purpose flour
- 1/4 cup of water
- 1 egg
- 1/4 cup of chopped scallions
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Non-stick frying pan
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into small pieces and put them in a food processor or blender.
2. Add salt, sugar, garlic, ginger, fish sauce, rice vinegar, soy sauce, and sesame oil to the fish. Pulse the mixture until it becomes a smooth paste.
3. Transfer the fish paste to a large mixing bowl. Add flour, water, egg, and chopped scallions. Mix well until the batter is smooth and thick.
4. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 24 hours to ferment.
5. After 24 hours, heat vegetable oil in a non-stick frying pan over medium heat. Scoop a tablespoon of the fermented fish batter and drop it into the hot oil. Fry until both sides are golden brown and crispy.
6. Remove the fish cakes from the pan and place them on a paper towel to absorb excess oil.
7. Serve the fermented fish cakes hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Fermentation time: 24 hours
Cooking time: 10-15 minutes
5. Temperature:
Medium heat for frying
Serving size:
Makes about 20 fish cakes
Nutritional information:
Calories: 80
Fat: 4g
Protein: 6g
Carbohydrates: 5g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of white fish fillets for this recipe.
- If you don't have fish sauce, you can substitute it with oyster sauce or soy sauce.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- If you don't have sesame oil, you can use vegetable oil or olive oil.
- You can substitute scallions with chopped onions or chives.
Variations:
- You can add chopped vegetables such as carrots, bell peppers, or zucchini to the fish batter for extra flavor and texture.
- You can use different types of dipping sauces such as sweet chili sauce, tartar sauce, or aioli.
Tips and tricks:
- Make sure the fish paste is smooth and free of any bones or skin.
- Use a non-stick frying pan to prevent the fish cakes from sticking.
- Don't overcrowd the pan when frying the fish cakes.
- Serve the fish cakes immediately after frying for the best taste and texture.
Storage instructions:
- You can store the fermented fish batter in an airtight container in the refrigerator for up to 3 days.
- You can freeze the uncooked fish cakes for up to 1 month.
Reheating instructions:
- To reheat the frozen fish cakes, preheat the oven to 350°F and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve the fermented fish cakes on a platter with a variety of dipping sauces.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Asian-style slaw
- Cucumber salad
- Edamame
Troubleshooting advice:
- If the fish cakes are too dry, add a little more water to the batter.
- If the fish cakes are too wet, add a little more flour to the batter.
Food safety advice:
- Make sure the fish is fresh and free of any odor or discoloration.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
- Fermented fish cakes are a traditional dish in Southeast Asia, particularly in Thailand and Vietnam.
Flavor profiles:
- Salty, savory, and slightly sweet with a hint of garlic and ginger.
Serving suggestions:
- Serve the fermented fish cakes as an appetizer or a main course.
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Region: Korean