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A little crispy fried rice flakes, a little chewy and fragrant fish cake – this seemingly simple combination creates a dish that the whole family will rave about. If you're used to steamed or stewed snakehead fish cake, try something different with this fried version with fried rice flakes. It's both unique and easy to make, and perfectly suited for family meals on rainy early summer days.
Green rice flakes – a gift from the rice fields – are traditionally associated with green rice cakes, green rice sticky rice, or roasted green rice flakes. When paired with snakehead fish patties, the dried green rice flakes retain their milky aroma but take on a crispy texture thanks to the hot oil. Inside, the snakehead fish patties are finely ground, seasoned perfectly, chewy, and fragrant with pepper and shallots. With one bite, you'll experience the delightful crunch of the green rice flake coating followed by the rich, sweet flavor of the fish, blended with the salty taste of fish sauce – enough to make any meal more enjoyable.
Ingredients – easy to find, easy to buy
300 grams of pre-ground snakehead fish paste
1 egg white – creates adhesion and increases surface gloss.
1 teaspoon of traditional fish sauce – the "key" to umami flavor.
½ teaspoon ground pepper – enhances aroma and masks fishy odors.
1 finely chopped shallot – adds a touch of sweet and aromatic flavor.
50g of packaged dried rice flakes (green variety) – choose loose grains with natural color.
Just enough cooking oil for frying.
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4-step process
Step 1:
Marinate and pound the fish in a large bowl, mixing the snakehead fish with fish sauce, pepper, shallots, and egg whites. Use a spoon to pound in a circular motion for 3-4 minutes until the mixture becomes thick and sticky, and the fish surface is slightly glossy – this is the secret to making the fish cake chewy and not crumbly.
Step 2:
Shaping: Lightly grease your hands with cooking oil, break off portions of the mixture, and roll into balls or flatten them as desired. Round balls are more visually appealing for children, while flattened pieces cook faster and have a crispy crust.
Step 3:
Coating with rice flakes: Pour dry rice flakes onto a wide plate and coat each piece of sausage. Gently press to ensure the rice flakes adhere evenly, but don't press too hard or the rice flakes will crumble.
Step 4 :
Fry until golden brown: Heat a pan with enough oil to cover the fish cakes over medium heat. Place the fish cakes in the pan and fry each side for 2-3 minutes until the batter turns greenish-brown and the fish cakes are golden brown. Remove and drain on paper towels.
Enjoy & experiment
Pairing the fish with sweet and sour fish sauce (garlic, chili, sugar, vinegar) will enhance the sweetness of the fish and the crispness of the rice flakes.
Chili sauce or mayonnaise is suitable for children who like rich, spicy flavors.
For a less oily dish, you can fry them in an air fryer at 180°C for 8-10 minutes; remember to lightly spray with oil so the rice flakes don't dry out and become hard.
Add chopped dill leaves to the filling for a more fragrant aroma, or steamed and mashed mung beans for a richer, creamier taste.
According to giadinh.suckhoedoisong.vn
Source: https://baokhanhhoa.vn/doi-song/am-thuc/202506/cha-ca-thac-lac-chien-com-gion-rum-0a555f5/
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