Photograph of the finished Fried Fish Cakes

Vietnam · Bánh cá chiên

Fried Fish Cakes

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ground fish paste (made from minced snakehead fish) Ground fish paste (made from minced snakehead fish) 2.8 lb
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cornstarch Cornstarch 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Oil Oil 2 ½ cups
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 7.1 oz

Method

  1. 1 Mix the ground fish paste with fish sauce and pepper for 6 minutes until it becomes a smooth and elastic dough.
  2. 2 Kneading the dough for long enough will result in a chewy and crispy cake when bitten into; kneading it too quickly will make the cake soggy and crumbly.
  3. 3 Mix chopped scallions, shredded carrots, eggs, and cornstarch into the meat mixture.
  4. 4 Let the mixture cool for 30 minutes, then grease your hands and press it into a flat, 1 cm thick patty.
  5. 5 Pan-fry over medium heat for 4 minutes on each side in oil that covers half of the pancake.
  6. 6 Remove from the pan, pat dry with paper towels, then cut into pieces and serve with sweet chili sauce.

With an appliance

  • Air fryer 40 min

    Step 5: Spray evenly with oil, then steam in a hot air pot at 190 degrees for 14 minutes, flipping at minute 8.

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