Ingredients with Measurements:
- 1 pound of fresh fish fillets (such as cod or tilapia)
- 1 tablespoon of Mắm Nêm (Vietnamese fermented fish sauce)
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallots
- 1 tablespoon of sugar
- 1 tablespoon of cornstarch
- 1 egg
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- 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 Mắm Nêm, minced garlic, minced shallots, sugar, cornstarch, egg, salt, and pepper to the food processor or blender. Pulse until the mixture is well combined and smooth.
3. Transfer the mixture to a large mixing bowl. Add chopped scallions and cilantro. Mix well.
4. Heat vegetable oil in a frying pan over medium-high heat.
5. Use a spoon or cookie scoop to form the fish mixture into small balls or patties.
6. Fry the fish cakes in the hot oil until they are golden brown and crispy on both sides.
7. Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 small fish cakes
Nutritional information:
- Calories: 80 per fish cake
- Fat: 4g
- Carbohydrates: 3g
- Protein: 8g
Substitutions for ingredients:
- Mắm Nêm can be substituted with other fermented fish sauces such as Thai fish sauce or Filipino bagoong.
- Scallions and cilantro can be substituted with other herbs such as parsley or basil.
Variations:
- Add chopped shrimp or crab meat to the fish mixture for a seafood twist.
- Add grated carrots or zucchini to the fish mixture for extra texture and flavor.
Tips and tricks:
- Make sure the fish mixture is well combined and smooth to prevent the fish cakes from falling apart during frying.
- Use a cookie scoop to form the fish cakes for even sizing and cooking.
- Serve the fish cakes 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:
- Reheat the fish cakes in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the fish cakes on a platter with a garnish of chopped scallions and cilantro.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Serve the fish cakes with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the fish cakes are falling apart during frying, add more cornstarch to the mixture to help bind it together.
Food safety advice:
- Make sure the fish fillets are fresh and properly cooked to prevent foodborne illness.
Food history:
- Mắm Nêm is a traditional Vietnamese fermented fish sauce that is commonly used in Vietnamese cuisine.
Flavor profiles:
- The fish cakes have a savory and slightly sweet flavor with a hint of umami from the Mắm Nêm.
Serving suggestions:
- Serve the fish cakes as an appetizer or main dish with a side of steamed rice and stir-fried vegetables.
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Region: Vietnamese