Lemony Thai Fish Cakes with Tinned Mackerel

Name: Lemony Thai Fish Cakes with Tinned Mackerel
Yield: 12 servings
Cuisine: American
Ingredients: 1 tin ● Tinned mackerel in brine; 50 grams ● Tofu (I recommend firm); 30 grams ● Carrot; 10 ● Shiso leaves; 1 small piece ● Finely chopped ginger; 3 tbsp ● Finely chopped green onion; 2 tsp ● Toasted black sesame seeds; 1 tbsp Lemon juice; 1 tsp ● Soy sauce (or fish sauce); 1 tsp ● Sake; 1 tsp ● Sugar; 1 ● Salt; 3 to 4 tablespoons ● Katakuriko; 1 tbsp Finely chopped green onion; 1 Red chili pepper (sliced); 1 1/2 tbsp Lemon juice; 1 to 2 teaspoons Sugar; 1 tsp Soy sauce (or fish sauce); 1 tsp Water; 1 as required Vegetable oil; 1 Plastic bag

cookpad.japan @cookpad_jp

I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty.

It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu

cookpad.japan @cookpad_jp

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Ingredients

12 servings

1tin ● Tinned mackerel in brine
50 grams● Tofu (I recommend firm)
30 grams● Carrot
10● Shiso leaves
1 smallpiece ● Finely chopped ginger
3 tbsp● Finely chopped green onion
2 tsp● Toasted black sesame seeds
1 tbspLemon juice
1 tsp● Soy sauce (or fish sauce)
1 tsp● Sake
1 tsp● Sugar
1● Salt
3to 4 tablespoons ● Katakuriko
Sauce
1 tbspFinely chopped green onion
1Red chili pepper (sliced)
1 1/2 tbspLemon juice
1to 2 teaspoons Sugar
1 tspSoy sauce (or fish sauce)
1 tspWater
*
1as required Vegetable oil
1Plastic bag

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Steps

1

Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce.
2

Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients.
3

Rub the contents of the bag well. Cut the corner of the bag.
4

Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil.
5

Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides.
6

Combine the sauce ingredients.
7

Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento.