Fish cake with snakehead fish is a familiar dish in family meals due to its delicious taste, just right for the palate, and easy to make. Today, let’s join Tastetutorial.com in the kitchen and try making 2 variations of fried dishes, which are fish cake wrapped in sweet potato and fried sticky rice, both incredibly appealing!
1. Fish cake wrapped in sweet potato
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fish cake wrapped in sweet potato For 2 people
Snakehead fish 200 gr Sweet potato 1 tuber Onion 1/2 tuber Red onion 2 bulbs Garlic 3 cloves Fresh chili 2 fruits Chicken egg 1 piece All-purpose flour 2 tablespoons Cornstarch 1 tablespoon Curry powder 1/2 teaspoon Fish sauce 1 tablespoon Cooking oil 100 ml Common spices a little (Salt/ Pepper/ Sugar/ Seasoning powder)
How to choose sweet, starchy sweet potatoes
- Delicious sweet potatoes have a round or elongated shape, with no waist, dents, and when lightly squeezed, they should not be too hard. These are the tubers that are low in fiber, high in starch, and taste very sweet.
- Starchy, fragrant, and flaky sweet potatoes often have a layer of powder or dirt attached. When slicing a thin piece from the end of the tuber, you will see a light orange color and sap oozing out. These sweet potatoes will be very sweet and flaky when boiled.
- Do not buy sweet potatoes that are wilted, dry, moldy, or show signs of pest damage.
How to prepare Fried snakehead fish cake wrapped in sweet potato
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Prepare the ingredients
When buying snakehead fish, you need to remove the scales, gut it, and use a knife to fillet the meat.
Then, to reduce the fishy smell, lightly rub salt on the fish piece, rinse with water, and let it drain.
Cut the fish into small pieces. For the remaining fish body, use a spoon to scrape off any remaining meat on the bones.
Wash the sweet potatoes thoroughly, let them drain, and then cut them into thick slices about 1/2 finger width. To reduce the sap, soak the slices in diluted salt water for about 10 minutes, then rinse with water and let them drain.
Tip: If you are not used to eating sweet potato skin, you can peel it off completely.
Peel the garlic, chili, shallots, and onions, then chop them finely.
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Marinate the fish cake
After preparing the fish, use a spoon (or pestle) to mash the fish meat.
Marinate the fish meat with chopped onion, shallot, garlic, chili, 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, 1 tablespoon of sugar, 1/2 teaspoon of curry powder, and pepper, then mix well to absorb the seasoning.
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Shape the fish cake
Take about 1 tablespoon of the fish cake filling in your hands, shape it evenly and flatten it, then place a slice of sweet potato in the center. Add another tablespoon of filling and press it tightly so that the piece of sweet potato is completely wrapped. Repeat the steps until all ingredients are used up.
Prepare in a bowl 1 tablespoon of cornstarch, 2 tablespoons of flour, 2 tablespoons of water, crack 1 egg in and beat the mixture well.
To give the fish cake a beautiful golden crispy coating, carefully dip each piece of fish cake through the flour mixture before frying.
Tip:
- To avoid sticking while shaping, you should apply a thin layer of cooking oil on your hands before starting.
- If the flour mixture is too thick or too thin, you can adjust it by adding more water or more flour.
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Fry the fish cake
Heat a pan with 100ml of cooking oil, when the oil is hot, gently drop each piece of fish cake into the pan and fry over medium heat, turning both sides until golden brown and crispy, then remove and drain.
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Final Product
So the dish of fish cake wrapped in sweet potato is now complete. The delicious and aromatic fish cake envelops the sweet and creamy piece of sweet potato inside, creating a very special flavor.
To enhance the taste of the dish, you can dip it with a mixture of chili sauce and ketchup!
2. Fish Cake Wrapped in Sticky Rice
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fish Cake Wrapped in Sticky Rice For 2 people
Snakehead fish 300 gr White sticky rice 200 gr (can be replaced with leftover rice) Chili 2 pieces Dill 4 stalks Cooking oil 100 ml Fish sauce 1 tablespoon Common seasoning a little (Salt/ Pepper/ Seasoning powder)
Ingredient Images
How to prepare Fish Cake wrapped in Sticky Rice
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Prepare the ingredients
Dill and chili are washed and finely chopped.
When buying snakehead fish, to reduce the fishy smell, you rub a little salt on the fish and wash it with water. Then, clean the scales, gut the fish, and use a knife or spoon to scrape off the fish meat.
Cut the fish into small pieces. For the remaining fish body, use a spoon to scrape off any remaining meat on the bones.
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Marinate the fish
After preparing the fish meat, use a spoon (or pestle) to mash it until smooth.
Marinate the fish meat with the chopped dill and chili, 1 teaspoon of seasoning, 1/2 teaspoon of pepper, and 1 tablespoon of fish sauce, then mix well to absorb the seasoning.
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Shape the fish cake
Divide the sticky rice into 9 equal small portions and shape them into round, flat pieces.
Then, also divide the fish into 9 small portions, roll them into balls, place them on top of the sticky rice pieces, and gently press them together with your hands.
Tip: To prevent the sticky rice and fish filling from sticking to your hands, you should apply a thin layer of cooking oil on your hands before starting. Additionally, you should also apply a thin layer on the sticky rice to prevent it from sticking to the plate.
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Frying fish cakes
Place a pan on the stove with 100ml of cooking oil; when the oil is hot, drop each ball of fish cake wrapped in sticky rice into the pan and fry over medium heat. Turn both sides until the fish cake pieces are golden brown, then remove and let them drain.
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Final product
The fried sticky rice wrapped fish cakes will have a very eye-catching color when completed. The fish cakes absorb the fragrant flavor of dill, and when paired with crispy fried sticky rice, it creates a very appealing taste.
To make the dish more delicious, you can serve it with a bit of chili sauce!
How to choose fresh and delicious snakehead fish
- You should choose fish of moderate size, still alive and swimming vigorously, with bright red gills.
- In addition, you should select male fish, as they have more flesh which is easier to scrape off.
- Do not buy dead fish, those with a rotten smell, cloudy eyes, or scratched bodies.
- You can buy fresh fish to process and grind or purchase pre-scraped fish meat for convenience.
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Hope that with 2 recipes for snakehead fish cake wrapped in sweet potato and sticky rice just introduced, you have added 2 delicious and unique dishes to treat your family. Wishing you success!
*Refer to the recipes and images from Cooky and Con Gái Ba.
