Ingredients with Measurements:
- 1 lb. of white fish fillets, deboned and cut into small pieces
- 1/2 cup of tapioca flour
- 1/4 cup of water
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 cloves of garlic, minced
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Frying pan or deep fryer
- Slotted spoon
Step-by-step instructions:
1. In a food processor or blender, pulse the fish fillets until they are finely chopped.
2. In a large mixing bowl, combine the chopped fish, tapioca flour, water, scallions, cilantro, fish sauce, soy sauce, sugar, salt, black pepper, cayenne pepper, garlic, and beaten egg. Mix well until a smooth and sticky mixture is formed.
3. Heat vegetable oil in a frying pan or deep fryer over medium-high heat.
4. Using a spoon or your hands, form the fish mixture into small patties or balls.
5. Carefully drop the fish cakes into the hot oil and fry until golden brown, about 2-3 minutes per side.
6. Use a slotted spoon to remove the fish cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 12-15 fish cakes
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 450mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or all-purpose flour.
- White fish fillets can be substituted with any firm white fish such as cod or haddock.
- Scallions can be substituted with chopped onions or shallots.
- Cilantro can be substituted with parsley or basil.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add chopped shrimp or crab meat to the fish mixture for a seafood twist.
- Use different herbs and spices such as ginger, lemongrass, or chili flakes for a different flavor profile.
- Make the fish cakes larger and serve them as a main dish with rice and vegetables.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish cakes to prevent them from sticking to the pan.
- Wet your hands with water before forming the fish cakes to prevent the mixture from sticking to your hands.
- Serve the fish cakes immediately after frying for the best texture and flavor.
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 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 cabbage leaves for a colorful and fresh presentation.
- Garnish with chopped scallions, cilantro, or sesame seeds for added flavor and texture.
Pairings:
- Serve with sweet chili sauce, soy sauce, or tartar sauce for dipping.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Troubleshooting advice:
- If the fish cakes are falling apart in the oil, add more tapioca flour to the mixture to make it stickier.
- If the fish cakes are too dry, add more water to the mixture to make it smoother.
Food safety advice:
- Make sure the fish fillets are fresh and properly cleaned before using.
- Use a food thermometer to ensure the oil is at the correct temperature for frying.
- Store leftover fish cakes in the refrigerator and consume within 3 days.
Food history:
- Swikee fish cakes are a popular street food in Indonesia, especially in the city of Palembang in South Sumatra.
Flavor profiles:
- The fish cakes are savory, slightly sweet, and spicy with a crispy exterior and a soft and chewy interior.
Serving suggestions:
- Serve the fish cakes as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A