Today, let’s change things up for the family meal with 2 super delicious and attractive ways to make steamed mackerel fish cake, bringing the sweet and captivating flavor of mackerel, which is incredibly appetizing. Let’s get into the kitchen and make these 2 steamed dishes right away!
1. Steamed Mackerel Fish Cake with Egg
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Preparation
25 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Steamed Mackerel Fish Cake with Egg Serves 5
Mackerel 1 kg Eggs 2 Potato flour 3 tablespoons Baking powder 11 gr Garlic 1 clove Green onions 2 stalks Cooking oil 2 tablespoons Fish sauce 2 tablespoons Common seasonings a little (salt/sugar/ground pepper)
How to choose fresh and delicious eggs
- Fresh eggs when touched will have a rough, slightly textured shell, indicating they are newly harvested. If buying packaged eggs in the supermarket, you should choose egg cartons with production dates closest to the purchase date.
- Fresh chicken eggs will have an even-colored, intact shell, without cracks or black spots. Eggs with black spots are usually kept for a long time.
- Avoid buying eggs that are past their expiration date or shaking the eggs close to your hand, listening for sounds. Because these eggs are being incubated by the mother hen, any with chicks inside are not suitable for cooking this dish.
Tools needed
Meat grinder, steaming pot, spoon, bowl, flat whisk,…
How to prepare Steamed Mackerel Cake with Eggs
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Prepare and grind the mackerel
For convenience, you can ask the seller to clean and fillet the mackerel before taking it home. You just need to eliminate the fishy smell of the fish by soaking it in diluted salt water for about 5 minutes and then rinsing it twice with clean water.
Next, cut the fish meat into small pieces about 1.5 finger lengths and put them into the grinder, then turn on the machine and grind at high speed for about 2 minutes until the fish meat is finely ground, then turn off the machine and transfer it into a bowl.
Tip: To make the fish cake chewier when grinding, you should place the fish in the freezer for 3 – 4 hours to make the fish fluffy and creamy.Chives, cut off the roots, wash clean, and chop finely. Peel the garlic and chop it small.
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Mix the cake and grind for the second time
Gradually add 2 tablespoons of fish sauce, 2 tablespoons of cooking oil, 3 tablespoons of potato flour, 2 tablespoons of sugar, 1 tablespoon of minced garlic, 1 tablespoon of ground pepper, and 11g of baking powder into the bowl of finely ground mackerel.
Mix thoroughly until the ingredients are evenly combined, then place it back into the blender and blend at medium speed for about 1 minute, then add 2/3 of the chopped chives.
Continue blending for another minute until the chives are mixed into the smooth fish cake mixture, then turn off the machine.
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Steaming the fish cake
First, place the finely ground fish cake mixture into a tray, then use a spoon or a flat spatula to evenly smooth the surface. Crack 2 eggs into a bowl, then add 1/3 of the remaining green onions, beat well until the egg mixture is frothy, then stop.
Next, you put a pot of water on the stove, boil it on high heat for about 2 minutes until the water in the pot boils, then place the steaming rack and the fish cake tray on top. Cover the lid and steam for about 30 minutes until the fish cake is cooked and puffed up.
Finally, use a brush to spread the egg and green onion mixture evenly around the surface of the fish cake, then cover the lid and steam for another 3 minutes until the egg surface is just dry, then turn off the heat.
Take the tray out, cut a suitable portion, and enjoy!
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Finished product
Steamed mackerel fish cake after being cooked will have an appealing aroma with a hint of mackerel and minced garlic. When eaten, you will feel the chewy and soft fish cake, rich with egg flavor, and the sweet and delicate taste of mackerel.
You can enjoy this dish with hot, sticky white rice, and add a few slices of cucumber for an extra kick. Give it a try!
2. Steamed mackerel fish cake with gourd
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Steamed mackerel fish cake with gourd Serves 5 people
Mackerel fish cake 700 gr Ground pork 300 gr Gourd 300 gr (3 fruits) Green onions 1/2 tablespoon (chopped) Morning glory flowers 100 gr Chili 2 fruits (sliced) Cooking oil 1/2 tablespoon Peppercorns 2/3 tablespoon (crushed) Salt/msg A little
How to choose fresh ingredients
How to choose fresh loofah
- When buying loofah, you should observe the stem and choose those with a dry, non-blackened stem, as these are freshly picked and will be fresher and sweeter.
- Prefer to choose loofahs that are elongated, of moderate size, with a skin that is neither too thin nor too thick. These will usually be in the best state for eating.
- Additionally, you can press the tip of the loofah with your hand. If it feels firm and has good elasticity, then it is fresh; otherwise, you should not buy it.
- Avoid choosing loofahs with wilted, shriveled stems and unusually large sizes, as they have been harvested for a long time.
How to choose fresh ground pork
- To choose the best ground pork, you should buy whole pieces of pork and ask the seller to grind it for you, or you can take it home to chop finely or use a grinder.
- If buying pre-ground pork, you should choose it from reputable supermarkets or meat shops to ensure the quality, freshness, and food safety hygiene.
- When buying ground pork, you should select pieces that have a bright pink color, without any slimy residue or signs of being frozen, as this will affect the sweetness and nutrition of the meat.
Tools needed
How to Make Steamed Mackerel Cake with Loofah
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Mix the cake
Combine the pre-ground mackerel fish cake with 1/2 tablespoon of monosodium glutamate, 1/2 tablespoon of chopped green onions, 2/3 tablespoon of crushed peppercorns, 1 tablespoon of salt, and 1/2 tablespoon of cooking oil in a bowl, then wear gloves and mix thoroughly until all ingredients are well combined.
Next, add 300g of ground pork, continue to mix and knead well, then marinate for about 5 minutes to allow the cake to absorb the seasoning evenly.
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Prepare the loofah
Use a peeler to remove the skin from the loofah, then cut it into small pieces about 2 finger lengths and use a spoon to scoop out 2/3 of the flesh.
Next, soak the hollowed loofah in a bowl of diluted salt water for about 5 minutes, then rinse with clean water and let it drain.
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Shaping the fish cake
After the sponge gourd has drained, you stuff the marinated fish cake mixture tightly into the hollowed-out end of the sponge gourd and place a sliced chili on top.
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Steaming the fish cake
First, you arrange all the stuffed sponge gourd on a plate and put it in a steamer for about 10 minutes until the fish cake and sponge gourd are just cooked and fragrant, then add the butterfly pea flowers and steam for another 5 minutes before turning off the heat.
Serve and enjoy with your family!
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Final Product
Steamed mackerel cake with loofah after completion will have a fragrant and appealing aroma. When eating, you will feel the chewy and delicious fish cake, well-seasoned to taste, blended with the sweet and refreshing flavor of the loofah.
To make the dish even tastier, you should prepare a bowl of chili fish sauce or a bowl of spicy soy sauce to dip with white rice, and it will be absolutely delicious!
How to Choose Fresh and Delicious Mackerel
- When buying mackerel, you should choose fish with bright, sparkling eyes. When touched, the flesh should feel firm and resilient, and the skin should be smooth without scratches or tears.
- Fresh mackerel will have red-pink gills, intact and tightly attached to the body. The belly of the fish should be flat, not swollen or torn.
- Do not buy mackerel with less resilient, firm flesh and an unusual smell, as these fish may have been soaked in urea for preservation before being sold.
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Finally, we have learned 2 ways to make mackerel fish cake that are rich, fragrant, and incredibly appetizing to change up the family’s meals. Be sure to save this recipe and make it for everyone to enjoy! Wishing you success!
