Photograph of the finished Fish Cakes Fried in Young Green Rice

Vietnam · Chả cá chiên cốm

Fish Cakes Fried in Young Green Rice

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) 2.6 lb
  • Photograph of Fresh green rice flakes (young glutinous rice) Fresh green rice flakes (young glutinous rice) 1.1 lb
  • Photograph of Dill Dill 2.8 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 4 ¼ cups
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 7.1 oz

Method

  1. 1 Mix the fish paste with dill, chopped scallions, fish sauce, and pepper for 5 minutes until it becomes a smooth, pliable dough.
  2. 2 Let the mixture sit in the refrigerator for 30 minutes to firm up, then shape it into flat patties.
  3. 3 Brush egg white onto the surface of the meatball, then roll it in fresh rice flakes and press gently.
  4. 4 The rice flakes only need to be pressed lightly to stick; pressing too hard will cause them to crumble and fall off when fried.
  5. 5 Fry in oil at 150 degrees for 5 minutes, using low heat so the rice flakes retain their green color without burning.
  6. 6 Remove from the pan and pat dry with paper towels, then serve hot with sweet chili sauce.

With an appliance

  • Air fryer 40 min

    Replace step 5: spray evenly with oil, then steam in a hot air pot at 175 degrees for 12 minutes, flip at minute 7; keep the heat low for the rice flakes.

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