Dive into a culinary adventure with our irresistible Stuffed Fried Fish Cakes recipe! These aren't your average fish cakes; we're elevating this classic comfort food with a flavorful surprise hidden within each crispy, golden bite. Imagine flaky white fish, perfectly seasoned and enveloped in a creamy, herby stuffing, all encased in a delightfully crunchy exterior. This recipe delivers a satisfying textural contrast and an explosion of taste in every mouthful – a true testament to the magic of simple ingredients elevated to perfection. Forget bland, dry fish cakes; this recipe guarantees juicy, flavorful results that will impress your family and friends alike.
Prepare to be amazed by the ease of this recipe, as well as the incredible depth of flavor it achieves. We'll guide you through each step, from preparing the fish mixture to creating the perfect stuffing and achieving that irresistible golden-brown crust. Ready to embark on this delicious journey? Let's get started with the step-by-step instructions!
Tools Needed
- Knife
- Mixing bowl
- Spatula
- Frying pan
- Gas stove
Ingredients
- Long beans: 5 pods
- Kaffir lime leaves: 10
- Green beans
- Okra
- Young corns
- Shimeji mushrooms
- Shredded organic pork: 500 grams
- Spicy curry paste: 50 grams
- Sugar: 1 tablespoon
- Fish sauce: 1 tablespoon
- Egg: 1
- Vinegar: 100 ml
- Salt: 1/2 teaspoon
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Filling and Fish Cake Batter
- Slice long beans and kaffir lime leaves.
- Green beans, okra, young corns, and shimeji mushrooms.
- Shredded pork, spicy curry paste, sugar, fish sauce, and egg. Knead well.
- Add ice to the fish mixture and massage thoroughly for a firmer texture.
- Add chopped green beans and kaffir lime leaves to the fish mixture and massage again.
Step 2. Shape and Stuff the Fish Cakes
- Combine sugar, vinegar, and salt, and simmer until thickened.
- Shape the fish cakes, stuffing with the prepared vegetables. Keep dipping your hands and spatula in water to prevent sticking.
Step 3. Fry the Fish Cakes
- Fry the fish cakes in medium-low heat until golden brown, flipping occasionally. This takes about 3-4 minutes.
Step 4. Serve
- Remove the fried fish cakes, drain excess oil, and serve.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- The fish meat will be tough during the kneading process; be patient and massage it thoroughly.
- Shape the fish cakes so that the ends of the vegetables are exposed for a beautiful presentation.
- When frying, let the fish cakes set before flipping to avoid breaking them. They'll float when ready to flip.
Nutrition
- Calories: approximately 1800-2200
- Fat: 80-110g
- Carbs: 70-90g
- Protein: 70-80g
FAQs
1. Can I use frozen fish for this recipe?
Yes! Make sure to thaw it completely and pat it dry before mixing. This helps achieve a crispier result.
2. What kind of fish works best?
Cod, haddock, or pollock are excellent choices. Any firm, white fish will work well.
3. How do I prevent the fish cakes from falling apart while frying?
Gently form the patties and don't over-handle the mixture. Ensure the fish is well combined with the binder (usually egg or breadcrumbs). Don't overcrowd the pan when frying.
These stuffed fried fish cakes are a guaranteed crowd-pleaser, offering a delightful balance of textures and flavors in every bite. From the crispy exterior to the flavorful, creamy stuffing, this recipe is a true testament to simple cooking done right. So gather your ingredients and get ready to enjoy a truly satisfying and unforgettable meal!