Ingredients with Measurements:
- 500g fish fillet (any white fish)
- 2 tablespoons Hae Ko (fermented shrimp paste)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 egg
- 1 tablespoon fish sauce
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- Oil for frying
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into small pieces and put them in a food processor or blender.
2. Add Hae Ko, sugar, cornstarch, egg, fish sauce, and black pepper to the food processor or blender. Pulse until the mixture becomes smooth.
3. Transfer the mixture to a mixing bowl and add chopped green onions. Mix well.
4. Heat oil in a frying pan over medium heat.
5. Scoop the mixture with a spoon and shape it into a small patty. Place it in the frying pan and fry until golden brown on both sides.
6. Repeat the process until all the mixture is used up.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 10g
Protein: 18g
Substitutions for ingredients:
- Instead of fish fillet, you can use shrimp or crab meat.
- Instead of Hae Ko, you can use fish sauce or soy sauce.
Variations:
- Add chopped cilantro or parsley for a fresh flavor.
- Add chopped chili for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish cakes to prevent them from sticking to the pan.
- You can make the mixture ahead of time and keep it in the fridge for up to 2 days.
Storage instructions:
Store the leftover fish cakes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the fish cakes in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish cakes on a platter with a dipping sauce and garnish with chopped green onions.
Garnishes:
Chopped green onions, chopped cilantro, chopped chili
Pairings:
Thai sweet chili sauce, soy sauce, fish sauce
Suggested side dishes:
Steamed rice, stir-fried vegetables, Thai papaya salad
Troubleshooting advice:
- If the fish cakes are too soft, add more cornstarch to the mixture.
- If the fish cakes are too dry, add more egg or fish sauce to the mixture.
Food safety advice:
- Make sure the fish is fresh and properly cleaned before using it.
- Wash your hands and all utensils before and after handling raw fish.
Food history:
Hae Ko is a traditional ingredient in Thai and Vietnamese cuisine. It is made by fermenting shrimp with salt and rice.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the fish cakes as an appetizer or as a main dish with steamed rice and stir-fried vegetables.
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Region: Korean