Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos : Fish Cakes Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Wednesday 17 September 2014

Fish Cakes Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Fish Cakes Recipe Biography

Source:- Google.com.pk

These fish cakes bring back memories of big gatherings at my parents’.I vividly remember how amongst the multifarious varieties of foods being prepared these fish cakes were part of the non-vegetarian appetizers that had become a staple in our house.

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I’ve used Arctic Char, but I’ve also made these using Haddock, Cod and Salmon. Once they’re cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

These are great for a light lunch/dinner with salad or as an appetizer. Crispy, flavorful and super easy these are a big hit with adults and kids.

Fried fish cakes make a great snack on their own dipped in either with a cucumber relish (recipe below) or sweet chili sauce or sriracha. Ground fish is spiced with fresh kaffir lime leaf and red curry paste and fried. You can make your own red curry paste (see below) or you may use ready-made. Serve as an appetizer or along with any rice-based meal.

Fish cakes are traditionally made in Thailand with a type of ocean fish known as featherback fish, but you may substitute any firm white-fleshed fish, such as cod. Fish cakes are also traditionally pounded by hand but a food processor can speed up the task, though the texture will not be quite the same.

Ingredients

4 dried Thai chilies, de-seeded and soaked in the water

2 Tablespoon shallots, sliced

3 Tablespoon garlic, sliced

2 tablespoon lemon grass, thinly sliced

1 1/2 teaspoons galangal thinly sliced

1 1/2 teaspoons coriander root, finely sliced

1/2 teaspoons kaffir lime rind, finely sliced

1/2 teaspoon shrimp paste, or

2-3 Tablespoons ready-made red curry paste

Other Ingredients

3/4 cup (180 grams) white-fleshed fish fillets (like cod)

1/4 cup winged beans or green beans, thinly sliced

1 egg yolk

1 Tablespoon kaffir lime leaves, finely sliced

3 cups vegetable oil

Seasoning Sauce Ingredients

1 teaspoon fish sauce

2 teaspoons sugar

Preparation

Pound curry paste ingredients except shallot, garlic and shrimp paste in a mortar finely. Add shallot and garlic and continue pounding finely. Add shrimp paste last and pound finely again.

Fish Cake Preparation

In a mixing bowl, mix together 1/2 cup of water with a 1/2 teaspoon of salt. Dip your hands into the salty water. Then beat the fish fillet against the side of the bowl and beat until it turns sticky. Mix the curry paste into the pounded fish fillet. Continuing beating for 5 minutes.

Add seasoning sauce and pound together for another 3 minutes. Add egg yolk and pound for 2-3 minutes. Add the beans and kaffir lime leaves. Mix well together. A food processor may be used instead of doing it by hand.

In a mixing bowl, pour 2 tablespoons of vegetable oil. Coat the palms of the hands with vegetable oil. Shape fish into flat small balls 2 inches in diameter. In a wok, heat vegetable oil over medium heat. When hot, flatten the fish balls into a cake and deep-fry over a low heat until golden. Remove from a wok and allow to drain on paper towel.

Serve with Sriracha chili sauce, sweet chili sauce or cucumber relish.

Fish Cakes Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos