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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
Fish cake made from snakehead fish impresses everyone with its distinctive aroma and delicious chewy texture, and it can easily create many delicious dishes. Let’s cook with Tastetutorial.com to make tomato sauce fish cake to treat the family, let’s get started with this steamed dish!
Ingredients for Tomato Sauce Fish Cake For 2 people
Snakehead fish cake 300 gr Dried wood ear mushrooms 30 gr (about 3 pieces of wood ear mushrooms) Tomatoes 2 fruits Onion 1/2 bulb Garlic 2 cloves Minced shallots 1 teaspoon Green onions 2 stalks Tomato sauce 1 tablespoon Cooking oil 2 tablespoons Common seasoning a little (ground pepper/ sugar/ salt/ seasoning powder/ monosodium glutamate)
How to choose fresh ingredients
How to choose delicious and chewy snakehead fish cake
- Should choose fish meat that is slightly translucent, white interspersed with light pink, with red blood vessels, colors relatively uniform and not too different in color.
- Good fish meat usually has elasticity when touched, looks overall shiny, when lifted feels chewy, does not fall apart and retains the natural aroma of fish.
- Do not buy fish that has a strange foul smell, is slimy, pale color, and feels mushy and soft when touched.
How to choose good dried wood ear mushrooms
- Good dried wood ear mushrooms will have an amber color on the top, with a milky brown color on the underside. When buying, prioritize mushrooms with large, thick caps and few small mushrooms growing at the base.
- Avoid choosing mushrooms that have an unusually dark color; these mushrooms will easily become mushy after soaking and will no longer be crispy and delicious.
- It’s even more important not to buy mushrooms that have a musty smell, as these are mushrooms that have been stored for a long time and are not good for health.
Tools needed
How to make Fish Cake with Tomato Sauce
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Prepare the ingredients
After purchasing, marinate the fish cake with 1 teaspoon of minced shallots, 1/2 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, and 1/2 teaspoon of seasoning powder.
Use a spoon to beat the fish cake for about 7 – 10 minutes so that the fish cake absorbs the seasoning evenly and becomes firmer.
Soak the wood ear mushrooms in water for 10 minutes to expand, rinse with water, and then chop them as shown in the picture.
Wash the tomatoes with water, then finely chop them.
Use all 2 cloves of garlic and 2 green onion stalks, wash them clean and chop them into small pieces.
Peel the onion, rinse it briefly, and cut it into small wedges.
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Shape the fish cake
Add the chopped wood ear mushrooms to the fish cake, use a spoon to mix them together. Put on gloves and apply a little cooking oil on the gloves to prevent sticking.
Take about 1/2 tablespoon of fish cake into your hand and roll it into a ball. Continue doing this until all the prepared fish cake is shaped.
Tip:- To ensure the fish cakes are evenly cooked when steamed, you should roll the fish cake balls to be of equal size.
- The fish cake will absorb the seasoning better and taste better if you do not make the balls too large.
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Steaming the fish cake
Place the shaped fish cakes onto a plate, put the plate in a steamer, then place the steamer on top of a rice cooker (or any pot) with about 700ml of water underneath and turn on the heat. Cover the pot and steam for about 7 – 10 minutes.
Tip: You can use a steaming pot set to steam the fish cakes or use the steaming method as well.Once the fish cakes are cooked, remove them from the steamer and pour out the steam from the plate.
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Making fried fish cakes with tomato sauce
Place a pan on the stove, add 1 tablespoon of cooking oil and heat it with minced garlic, sauté until fragrant, then add all the chopped onion. Stir the onion over medium heat for about 3 – 5 minutes.
Next, add all the finely chopped tomatoes into the pan, when the tomatoes start to boil, season with 1 tablespoon of ketchup, 1/2 tablespoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of seasoning powder.
When the mixture boils again, adjust the seasoning to taste, then add all the steamed fish cakes.
Continue to cook for about 5 minutes for the fish cakes to absorb the seasoning, sprinkle with 1/2 teaspoon of ground pepper and chopped green onions, then turn off the heat.
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Final Product
Fish cake with tomato sauce is a wonderful combination of the chewy deliciousness of fish cake with the crunchiness of wood ear mushrooms, complemented by a rich and flavorful tomato sauce.
Be assured that this is a dish that the whole family can enjoy without getting tired of it, especially when served with hot rice and fresh vegetables or just as a snack, it’s also very tasty!
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The way to make fish cake with tomato sauce is delicious and rich in flavor and really easy to make, right? Let’s get into the kitchen and cook this delicious dish for your family. Wish you success!
