Vietnamese Fish Cakes (Chả cá thác lác, basa)

Name: Vietnamese Fish Cakes (Chả cá thác lác, basa)
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 5.3 oz minced thac lac fish (150 grams); 10.5 –14 oz minced basa fish (300–400 grams); 1 small amount of dill, finely chopped; 2 teaspoons seasoning powder; 1 teaspoon MSG; 2 tablespoons tapioca starch

Thương Nguyễn @thanthuong

Nam Định

Ingredients include 1 part minced thac lac fish, 3 parts minced basa fish, dill, tapioca starch, seasoning powder, and MSG.

Thương Nguyễn @thanthuong

Nam Định

Ingredients include 1 part minced thac lac fish, 3 parts minced basa fish, dill, tapioca starch, seasoning powder, and MSG.

Saved

Ingredients

30 minutes

Serves 2 servings

5.3 ozminced thac lac fish (150 grams)
10.5–14 oz minced basa fish (300–400 grams)
1small amount of dill, finely chopped
2 teaspoonsseasoning powder
1 teaspoonMSG
2 tablespoonstapioca starch

Saved

Steps

30 minutes

1

Place the minced basa fish and thac lac fish in the freezer for about 1 hour. Remove and transfer to a food processor. Add the seasoning powder and MSG, then blend until very smooth and sticky.
2

Transfer the blended fish to a mixing bowl. Add the finely chopped dill and tapioca starch, then knead well. Shape the mixture into small, round patties and flatten them slightly.
3

Line the basket of an air fryer with parchment paper. Place the fish cakes in the basket, brush the tops lightly with oil, and air fry at 400°F (200°C) for 13 minutes. Flip the cakes and air fry the other side for the same amount of time. If you don't have an air fryer, pan-fry the fish cakes in oil as usual.