1. Ingredients
400g snakehead fish
Green onions: 3 stalks
Red onions: 3 bulbs
Cooking oil, sugar, pepper, seasoning powder
2. How to do it
Step 1: Prepare the ingredients
Wash the fish with diluted salt water, then rinse thoroughly with clean water several times, and let it drain in a colander.
Next, fillet the fish. A common method is to use a knife to fillet the fish from the body down to the tail to prevent bones from getting mixed in with the flesh.
Next, use a spoon to scrape the fish meat from the tail upwards, making it easier to extract the flesh. Utilizing the bones and skin to make soup will result in a delicious and flavorful broth.
Wash the scallions and chop them finely. Peel, wash, and finely chop the red onion.
Step 2 : Marinate the fish
In a bowl, combine the filleted fish with 1 tablespoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of pepper, and the prepared scallions and shallots. Mix well and marinate the fish for 15 minutes.
Step 3 : Grind the fish
Put the marinated fish into a blender and blend until smooth, then transfer to a bowl.
Step 4 : Mix the minced meat mixture.
Spread a thin layer of cooking oil on the bowl to make it easier to mix and to prevent the fish from sticking to the sides of the bowl.
Using a spoon, spread the fish mixture evenly along the rim of the bowl, in one direction. When the fish paste sticks to the spoon, the fish cake is ready.
Grinding the fish is the most important step; it's the part that determines the deliciousness and chewiness of snakehead fish paste. If it's not ground thoroughly, the fish paste will be very crumbly. When cooked, the fish paste will fall apart and become loose.
Step 5 : Fry the fish cakes
Take small pieces of fish, roll them into balls, then flatten them to a thickness of about half a finger, and fry them.
Heat a pan, add 200ml of cooking oil, and heat until it bubbles before adding the fish cakes to fry. Depending on the size of the pan, only fry 2-3 pieces of fish at a time, as the fish cakes will puff up considerably when fried.
Fry until golden brown on both sides, cooking each side for about 5-7 minutes. Finally, remove the fried snakehead fish cakes and place them on oil-absorbing paper.
Step 6 : Completion
Place the fried snakehead fish cakes on a plate, decorate as desired, and enjoy.
Snakehead fish cakes taste even better and richer when dipped in chili sauce or ketchup. You can also eat them with rice.
3. Notes when making fish cakes
Snakehead fish live in most natural bodies of water around the world . The majority of snakehead fish are concentrated in Asia, particularly India and Southeast Asian countries.
In Vietnam, snakehead fish mainly live in the Mekong Delta, the Dong Nai River, and the Central Highlands regions.
Snakehead fish can be prepared in many different ways, such as in soups, steamed, braised, stir-fried, in hot pot, or deep-fried, all of which are delicious. Snakehead fish patties are used in hot pots, soups, or rolled into balls for frying, all of which are very tasty.
To make delicious, chewy fish cakes, you should choose snakehead fish with clear eyes, large, plump bodies, and firm flesh. Do not buy fish with mushy flesh or slimy discharge, as these are spoiled fish. The scraped fish should have a beautiful, glossy color, not pale or dull.
You can buy pre-minced and ground snakehead fish to save time, or buy a whole fish and mince it yourself at home to ensure food safety and freshness for your dish.
You should mix the fish thoroughly and season it to taste before shaping it into balls. This ensures that the fried fish cakes can be eaten immediately without needing any further seasoning.
During the process of pounding or grinding the fish paste, the snakehead fish must always be kept cold; if the fish is not cold enough, it will become mushy and not taste good.
If you're grinding fish paste, you should grind it for 3-4 minutes; grinding it for longer will cause the fish to overheat and lose its firmness.
To ensure the fish cakes are evenly golden brown and have a chewy texture, the amount of oil used for frying should just cover the fish. The oil should be very hot before adding the fish cakes, and when frying, use medium heat to ensure the fish cakes cook evenly from the inside out.
When the fish cakes turn golden brown, flip them over, avoiding overcooking which would make them dry and hard.
If you're not going to use them immediately, you can store the fish cakes in the refrigerator. To preserve fresh snakehead fish cakes for longer, you should put them in the freezer. With this method, you can preserve the fish cakes for up to a month.
Fried fish cakes can be stored in the refrigerator. However, before using them, you need to lightly fry them.
Above is a simple recipe for crispy and chewy snakehead fish cakes that you can refer to and prepare for the whole family to enjoy.
Let's get into the kitchen and make this snakehead fish cake dish right now! Good luck!
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La Vong fish cake is a refined and famous dish of Hanoi people. This dish is made from catfish that is marinated with spices, grilled over charcoal, and then fried in oil to give it its distinctive flavor.
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