Recipe for deep fried Fish cake with dill and onion
A savory and sensational spin off of the usual Fish cake. This recipe incorporates pork paste to counter the dryness, dull and soft issues, which will enhance the overall texture and taste.
For ground fish
- 2 lbs fish fillet feather back, mackerel, tilapia, etc.
- 1/2 bunch Dill chop
- 3 stems green onion finely chop
- 1/4 onion finely chop
- 1 tsp onion powder
- 1 Tbsp seasoning powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp Ground pepper
- Sesame oil
- Vegetable oil for deep frying
For Pork paste
- 1/2 lb ground pork
- 1 Tbsp fish sauce
- 1/2 tsp sugar
- 1/2 Tbsp cornstarch
- 1/2 tsp baking powder
You'll also needs:
- A mixer standing prefer
- Meat grinder or food processor
Put the ground pork and fish fillets in the fridge for 30 minutes to 1 hour to chill before proceeding.
Add ground pork, fish sauce and 1/2 tsp sugar to the grinder/food processor. Ground/puree again.
Remove the ground pork, mix with 1/2 Tbsp cornstarch and 1/2 tsp baking powder in a freeze-able container.
Chill the ground pork container with cover in fridge for another 2 hours.
In the mean time, get the cold fish fillets into your grinder and finely ground them.
Chill ground fish in fridge for 1 hour.
Add 1 tsp onion powder, 1 Tbsp seasoning powder, 1 tsp sugar, 1/2 tsp salt and 2 Tbsp sesame oil to the ground fish container.
Use your mixer to mix/beat it throughout. If you don't have a mixer, beat it with your fork/masher for 30 minutes.
Now cover it well and chill in the fridge for another 1 hour.
Remove the ground fish container from fridge, and put in the mixer, add 1 Tbsp sesame oil and beat in the mixer for 10 minutes on slow.
Add half of pork paste, beat for another 10 minutes.
Add remaining pork paste, beat for 10 minutes.
Add chopped green onion, onion and dill into the mixer.
Add 2 Tbsp sesame oil, beat 20-30 minutes with resting every 5 minutes interval.
Now your fish paste should be well form and sticky enough to fry.
Pour veggies oil into deep frying pan or wok
Cover your hand and/or mold with oil when molding the fish paste into desired shape/size
When oil is hot, reduce heat to medium low and add molded fish paste.
Fry until desired shade of gold, and transfer them cooling racks.
Your fish cakes should now ready to eat. Serve them with Sriracha for the best appertizer. Ever!