Didn’t realize it’s really that simple to whip up these fishcakes and they actually tasted liked the real deal ! The most time consuming part will be to panfry the fishcakes till golden brown as I had made them relatively large and in order to cut down on the amount of oil to be used and avoid massive cleaning up, I opt for shallow oil panfrying instead of deep fry.
But nevertheless they turn out pretty well and in fact I think even without the panfrying part, you can enjoy the steamed fishcakes as they were too, just liked how those Teochew Mui stalls are selling them with plain congee.
Fried FishcakesCourse: SidesCuisine: ChineseDifficulty: Easy
250 mackerel fish meat, debonned and de-skinned
1 tsp salt
80-90ml iced water
Few pinches of pepper
2 sprigs scallions, diced finely
1 chili, diced finely
Some shredded parsley
Some cooking oil (for panfrying)
- Scrape the de-bonned fish meat and discard the skin.
- Add salt and pepper and stir in iced water and mix well.
- Add mixture to a pounder and pound the fish meat till they turn really sticky.
- Add in diced scallions, chilies, shredded parsley and mix well.
- Wet the hands and shape the mixture into fish cakes.
- Steam on high heat for approximately 10 mins till the fishcake turns opaque white. You can enjoy steamed fish cake as it is now.
- Alternatively heat up some oil in pan and panfry fish cakes till golden brown on both sides. Once done, slice diagonally and enjoy !