Asian fish cakes.
My daughter loves fish but she at times doesn't like the slimy feel of fish.. So I tried these fish cakes which has a crunchy textures. An alternative to frozen fish sticks better in tasting and better for you!!!
Asian fish cakes.
My daughter loves fish but she at times doesn't like the slimy feel of fish.. So I tried these fish cakes which has a crunchy textures. An alternative to frozen fish sticks better in tasting and better for you!!!
Cooking Instructions
- 1
Put the fish in processor and pulsed until uniformly minced. About 10 tines. Transfer it to large bowl add eggs, 1/2 cup bread crumbs,cilantro,green onions, ginger, lime zest, garlic, fish sauce,salt and pepper. Using your hand or spatula gently fold and toss the ingredients together until sell combined.
- 2
In a non stick frying pan heat a splash of oil over medium heat. Pinch of a small amount of fish mixture and fry until cooked for 1 min. Taste and adjust the seasoning of the remaining fish mixture.
- 3
Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into any shape you want I did in cake shape about 2.5 inch in diameter coat each cake thoroughly with the bread crumbs shaking off the excess.
- 4
Pour oil to a depth of 1/2 inch until hot and shimmering but not smoking. Fry the fish cakes in batches to avoid crowding. Turn them once when golden brown and crispy 2 - 3 minutes on each side.
- 5
Transfer the platter and serve with ketchup...
- 6
Enjoy the yummy Asian fish cakes....
Cooksnaps
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