Ingredients with Measurements:
- 1 lb white fish fillets, chopped
- 2 tbsp lemongrass, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a food processor or blender, pulse the fish, lemongrass, garlic, ginger, fish sauce, and lime juice until well combined.
2. Transfer the mixture to a large mixing bowl and add the egg, breadcrumbs, cilantro, salt, and pepper. Mix well.
3. Form the mixture into small patties, about 2-3 inches in diameter.
4. Heat oil in a frying pan over medium-high heat.
5. Fry the fish cakes until golden brown and cooked through, about 3-4 minutes per side.
6. Drain on paper towels and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- Frying pan temperature: medium-high heat
Serving size:
- Makes about 12 fish cakes
Nutritional information:
- Calories: 120 per fish cake
- Fat: 6g
- Carbohydrates: 8g
- Protein: 8g
Substitutions for ingredients:
- Any white fish can be used instead of the fillets.
- Lemongrass can be substituted with lemon zest.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped chili peppers for a spicy kick.
- Use shrimp instead of fish for a different flavor.
Tips and tricks:
- Make sure to chop the fish finely to ensure the cakes hold together.
- Wet your hands before forming the patties to prevent sticking.
- Serve with a dipping sauce, such as sweet chili sauce or soy sauce.
Storage instructions:
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fish cakes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fish cakes on a bed of lettuce or with a side salad.
- Garnish with fresh cilantro or sliced lime.
Garnishes:
- Fresh cilantro
- Sliced lime
Pairings:
- Serve with steamed rice or noodles.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Steamed vegetables
- Stir-fried bok choy
- Coconut rice
Troubleshooting advice:
- If the fish cakes are falling apart, add more breadcrumbs to the mixture.
- If the fish cakes are too dry, add a little more egg to the mixture.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Fish cakes are a popular dish in many cultures, including Thai, Vietnamese, and Scandinavian cuisine.
Flavor profiles:
- Lemongrass adds a bright and citrusy flavor to the fish cakes, while the fish sauce and lime juice add a savory and tangy flavor.
Serving suggestions:
- Serve the fish cakes as an appetizer or as a main dish.
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Region: Thai