Ingredients with Measurements:
- 1 pound of ground white fish
- 2 tablespoons of Phu Quoc fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallots
- 1 tablespoon of cornstarch
- 1 egg
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a food processor or blender, pulse the ground white fish until it becomes a smooth paste.
2. In a large mixing bowl, combine the fish paste, Phu Quoc fish sauce, sugar, minced garlic, minced shallots, cornstarch, egg, vegetable oil, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Heat a non-stick skillet or griddle over medium-high heat.
4. Using a spoon or cookie scoop, form the fish mixture into small patties.
5. Place the patties onto the skillet or griddle and cook for 3-4 minutes on each side, or until golden brown and cooked through.
6. Once cooked, transfer the fish cakes onto a serving platter and garnish with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes approximately 12 fish cakes
Nutritional information:
- Calories: 80 per fish cake
- Fat: 3g
- Carbohydrates: 3g
- Protein: 10g
Substitutions for ingredients:
- Ground white fish can be substituted with ground chicken or pork.
- Phu Quoc fish sauce can be substituted with any other type of fish sauce.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Add chopped cilantro or Thai basil to the fish mixture for added flavor.
- Use different types of fish to create different flavors and textures.
- Add chopped vegetables such as carrots or zucchini to the fish mixture for added nutrition.
Tips and tricks:
- To prevent the fish cakes from sticking to the skillet or griddle, lightly coat it with cooking spray or oil.
- When forming the fish cakes, wet your hands with water to prevent the mixture from sticking to your hands.
- Serve the fish cakes with a dipping sauce made of soy sauce, rice vinegar, and chili flakes.
Storage instructions:
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish cakes, place them in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the fish cakes on a bed of lettuce or cabbage for added color and texture.
- Garnish the fish cakes with sliced chili peppers or lime wedges for added flavor.
Garnishes:
- Chopped scallions
- Sliced chili peppers
- Lime wedges
Pairings:
- Serve the fish cakes with steamed rice and stir-fried vegetables for a complete meal.
- Pair the fish cakes with a light and refreshing salad for a lighter option.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Green salad
Troubleshooting advice:
- If the fish cakes are falling apart when cooking, add more cornstarch to the mixture to help bind it together.
- If the fish cakes are too dry, add a little more oil or water to the mixture to help moisten it.
Food safety advice:
- Make sure to cook the fish cakes thoroughly to prevent any foodborne illnesses.
- Store leftover fish cakes in the refrigerator and consume within 3 days.
Food history:
- Phu Quoc fish sauce is a popular condiment in Vietnamese cuisine, made from fermented anchovies and salt. It is named after the island of Phu Quoc in Vietnam, where it is traditionally made.
Flavor profiles:
- The fish cakes have a savory and slightly sweet flavor, with a hint of garlic and shallots.
Serving suggestions:
- Serve the fish cakes as an appetizer or main dish.
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Region: Vietnamese