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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Fish cake wrapped in quail eggs with rich tomato sauce is a very reasonable choice for a day when you don’t know what to eat. Let’s prepare the necessary ingredients with Tastetutorial.com and go to the kitchen to cook this stir-fried dish right away.
Ingredients for Fish Cake Wrapped in Quail Eggs with Tomato Sauce For 2 people
Quail eggs 20 eggs Fish cake 400 gr (pre-marinated type) Tomatoes 4 fruits Shallots 4 bulbs Garlic 2 cloves Fish sauce 3 tablespoons Cooking oil 2 tablespoons Common seasoning a little (Sugar/ MSG/ ground pepper)
How to Choose Fresh Ingredients
How to choose fresh quail eggs
- Choose quail eggs with beautiful, firm shells, clear patterns, without gray color, uneven shape, or any rough spots on the shell.
- Fresh quail eggs will have a thin powdery layer on the eggshell, and the eggs will be of uniform size.
- You should buy quail eggs that feel solid when held, and when shaken, you should not hear any sound like liquid sloshing.
- Do not buy eggs with cracked, soft shells, or leaking because they are spoiled quail eggs.
How to choose fresh and delicious fish cake
- Fresh and delicious fish cake will have a pinkish-red color, bright and vibrant.
- The fish cake should not have any strange smell, nor should it turn gray or pale white.
- You should buy fish cake from reputable places to ensure quality.
- If buying frozen or packaged fish cake, pay attention to the expiration date and check the related information on the packaging.
- To ensure the health of your loved ones, you can make fish cake at home following the recipe we suggest.
How to choose fresh and delicious tomatoes
- You should choose tomatoes with bright red skin, plump and juicy as they are naturally ripened tomatoes.
- When you touch them, you can feel a certain softness, and they feel firm when held.
- Do not choose tomatoes that are dark in color, with hard skin as they are chemically treated or artificially ripened.
- Avoid choosing tomatoes that feel too soft to the touch, with wrinkled skin that is no longer firm and shiny, as they are old tomatoes that have been stored for too long.
Tools needed
How to make Fish Cake wrapped in Quail Eggs with Tomato Sauce
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Boil and peel quail eggs
Wash the quail eggs thoroughly and place them in a pot, cover with water and boil over high heat. When the water comes to a boil, reduce the heat to medium and cook for about 7 more minutes.
Remove the eggs and place them in a basin of cold water to cool down, then peel off the shells.
Quick and easy way to peel quail eggs
- To make peeling easier, you can add a little salt to the boiling water before adding the quail eggs.
- While boiling, use chopsticks to stir clockwise; this helps the yolk stay centered, making it very aesthetically pleasing when cut.
- Place the eggs in ice water or under running cold water to cool them down, then put the eggs in a container with a little water, seal tightly, and shake well. This helps the shells come off evenly without spending too much time.
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Wrap the eggs with fish paste
Put 1 tablespoon of fish paste into the palm of your hand, flatten it, then place the quail egg in the center of the fish paste.
Gently fold the edges of the fish paste up so that it completely encloses the quail egg. Roll it into a ball to shape the fish paste ball.
Tip:
- You can use pre-grated fish paste or buy fresh fish to grate, mash, or use a blender to grind it finely.
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If you buy fish paste to marinate yourself, you can marinate it according to the following recipe: 400g of fish paste marinated with 1/2 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of seasoning powder, a little pepper, and mix well. You can add finely chopped green onions if desired.
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Prepare the ingredients
Wash the tomatoes and slice them thinly. Peel the shallots and garlic, then chop them finely.
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Steamed fish cake wrapped in eggs
Place the fish cake wrapped in quail eggs into the steamer and steam over medium heat for about 8 – 10 minutes until the fish cake is cooked.
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Fish cake sauce with tomatoes
Add 2 tablespoons of cooking oil to the pot, heat the oil, then add minced shallots and garlic to sauté until fragrant and golden.
Next, add all the sliced tomatoes, stir-fry quickly over medium heat for about 3 minutes, then start seasoning.
Add 3 tablespoons of fish sauce, 1 teaspoon of ground pepper, 2 tablespoons of sugar, 1 teaspoon of MSG into the pot, and stir well for the spices to blend together.
Cook over medium heat until the tomatoes are soft, then reduce to low heat, add the steamed fish cake wrapped in eggs along with 1 bowl of cold water (rice bowl). Continue to simmer over low heat until the sauce thickens, taste and adjust the seasoning as needed, then turn off the heat and serve on a plate.
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Final product
So, you have a delicious and attractive dish of fish cake wrapped in quail eggs with tomato sauce, with a bright red color of the sauce beautifully coating the fish cake.
The sauce is very rich, with a balanced sweet and sour taste. The fish cake is fragrant and chewy, while the quail eggs are creamy and rich, making a harmonious combination. You can enjoy this dish with hot rice or bread for the perfect meal.
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The above is a detailed guide on how to make fish cake wrapped in quail egg with tomato sauce that is irresistibly delicious. Tastetutorial.com hopes that with the delicious cooking suggestions we share, you will have more tasty options every day. Wishing you success!
*Source of the recipe and images shared from Facebook: Huỳnh Ngân
