Spicy Fish Cakes | Salmon Patties | Fish Kabab
Recipes in this Video
Originating from Southeast Asia, Spicy Fish Cakes are a beloved street food, often served with a tangy dipping sauce. These cakes highlight the region's abundant seafood and vibrant flavors, making them a popular choice for both casual meals and festive occasions. Today, variations can be found globally, adapting to local tastes while maintaining the essence of the original dish.
Ingredients
- ●fish fillets
- ●potatoes
- ●green onions
- ●red chili
- ●ginger
- ●garlic
- ●lime juice
- ●fish sauce
- ●cornstarch
- ●bread crumbs
- ●egg
- ●salt
- ●black pepper
- ●cooking oil
Instructions
- 1Prepare the fish by steaming or boiling until cooked through, then flake into a bowl.
- 2Boil the potatoes until tender, then mash and add to the fish.
- 3Finely chop green onions, red chili, ginger, and garlic; mix into the fish and potato mixture.
- 4Add lime juice, fish sauce, salt, and black pepper to the mixture; stir until combined.
- 5Form the mixture into small patties or cakes.
- 6Coat each cake in cornstarch, shaking off excess.
- 7Heat cooking oil in a skillet over medium heat until shimmering.
- 8Add the fish cakes to the skillet, cooking until golden brown, about 3-4 minutes per side.
- 9Remove from skillet and drain on paper towels to absorb excess oil.
- 10Serve hot with a dipping sauce of choice.
Ingredient Alternatives
fish fillets
Healthier: tofu
Cheaper: canned fish
Tofu provides a plant-based option, while canned fish is often less expensive.
potatoes
Healthier: sweet potatoes
Cheaper: mashed potatoes
Sweet potatoes offer more nutrients, while mashed potatoes can be made from leftovers.
cooking oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier, while vegetable oil is often cheaper.
egg
Healthier: flaxseed meal
Cheaper: aquafaba
Flaxseed meal is a great egg substitute for binding.
Techniques
Equipment
Also Known As
Ingredients
- ●1 can (14.75 oz) salmon, drained and flaked
- ●1/2 cup breadcrumbs
- ●1/4 cup green onions, chopped
- ●1/4 cup mayonnaise
- ●1 large egg
- ●1 tsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil for frying
Instructions
- 1In a large bowl, combine the flaked salmon, breadcrumbs, green onions, mayonnaise, egg, Dijon mustard, garlic powder, salt, and black pepper.
- 2Mix the ingredients until well combined.
- 3Form the mixture into patties, about 2-3 inches in diameter.
- 4Heat olive oil in a skillet over medium heat.
- 5Once the oil is hot, add the salmon patties to the skillet, cooking in batches if necessary.
- 6Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 7Remove the patties from the skillet and place them on a paper towel to drain excess oil.
- 8Serve warm with your choice of dipping sauce or on a bun as a sandwich.
Equipment
Ingredients
- ●500g fish fillets (such as salmon or tilapia)
- ●1/4 cup yogurt
- ●2 tbsp lemon juice
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1 tsp cumin powder
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup onion, finely chopped
- ●Skewers (wooden or metal)
Instructions
- 1Cut the fish fillets into bite-sized pieces and place them in a mixing bowl.
- 2In a separate bowl, combine yogurt, lemon juice, olive oil, minced garlic, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and black pepper to create a marinade.
- 3Add the marinade to the fish pieces and mix well to coat all the fish evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 4Preheat your grill or oven to medium-high heat.
- 5If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- 6Thread the marinated fish pieces onto the skewers, alternating with pieces of onion and cilantro for added flavor.
- 7Place the skewers on the grill or in the oven and cook for about 10-15 minutes, turning occasionally, until the fish is cooked through and has nice grill marks.
- 8Remove the kababs from the grill and let them rest for a few minutes before serving.
- 9Serve hot with lemon wedges and your choice of dipping sauce.
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