Sesame Fish Cakes Recipe - Cooking Index
Sesame Fish Cakes Recipe - Cooking Index
Being clever with your cleaver comes in handy when you make fish cakes. Of course, a food processor chops the fish even faster. Moist on the inside, crunchy and colorful on the outside, these savory little cakes make a colorful first course for any asian or Western meal.
Type: Fish| Fish Cakes | ||
| 3/4 lb | 340g / 11oz | Fresh red snapper or rock cod fillets |
| 1/4 cup | 36g / 1.3oz | Finely-chopped water chestnuts |
| 2 tablespoons | 30ml | Finely-chopped red bell pepper |
| 1 | Green onion, including top - minced | |
| 1 | Tea pon chopped cilantro (Chinese parsley) | |
| 1 | Egg white | |
| 1 teaspoon | 5ml | Cornstarch |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Freshly-ground white pepper | |
| Coating | ||
| 1/2 cup | 73g / 2.6oz | Dried bread crumbs |
| 2 tablespoons | 30ml | Sesame seeds |
| Cooking | ||
| Vegetable oil - for deep-frying | ||
| Red bell pepper slivers - for garnish | ||
| Shredded seaweed (nori) - for garnish |
Chop the fish finely with a cleaver or in a food processor. Combine it with the remaining fish cake ingredients in a medium bowl and mix well. Shape the mixture into six 2-inch cakes. Combine the bread crumbs and sesame seeds in a shallow bowl. Dredge the fish cakes in the coating on both sides.
Set a wok in a ring stand and add oil to a depth of about 2 inches. Heat the oil to 360 degrees and adjust the heat to medium-high. Slide the fish cakes into the oil and cook until golden brown, about 1 1/2 minutes on each side. Remove the cakes with a skimmer and drain them on paper towels. Garnish with bell pepper slivers and shredded seaweed.
This recipe yields 6 cakes.
Tips: You can use any fresh white fish to make this recipe. Some frozen fish tends to be dry and lacks the binding quality necessary for these cakes.
Nori is most familiar as the dried seaweed wrapper for rolled sushi. Look for it in Japanese stores.
Variation: If you prefer, you can pan-fry the fish cakes in 1 tablespoon of vegetable oil. Cook for 2 1/2 minutes on each side or until golden.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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