Fish cakes in young green rice

Fish cakes in young green rice

Cá tam cốm rang

By
From
Real Vietnamese Cooking
Makes
6
Photographer
Michael Fountoulakis

This is a very versatile dish. As with the Coconut seafood cakes, you could make these cakes in smaller portions and serve as finger food with drinks. If green rice is unavailable, you can barbecue ordinary white rice for a lighter and slightly smoky flavour. And finally, for a lunchtime twist, try serving the fish cakes in a baguette with carrot and daikon pickle.

Ingredients

Quantity Ingredient
600g snapper fillets, skin and bones removed
2 garlic cloves, roughly chopped
1 tablespoon fish sauce
1/2 teaspoon sugar
1/3 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 spring onions, thinly sliced, white part only
200g young green rice
vegetable oil, for deep-frying
Classic dipping sauce, to serve

Method

  1. Cut the fish into chunks. Put them in a food processor along with the garlic and process until the mixture has the consistency of a paste. Add the fish sauce, sugar, salt, pepper and spring onion and further process to incorporate all the ingredients. Place the mixture in a bowl, cover and rest in the refrigerator for 30 minutes.
  2. Using lightly oiled fingers, form the fish mixture into six patties. Now press the patties into the green rice, making sure both sides are well coated.
  3. Heat about 10 cm of oil in a wok. To test the oil, place the tip of a wooden chopstick into the oil -when bubbles slowly rise to the surface, the oil is hot enough to use.
  4. Fry the fish patties for 4-5 minutes, until they are cooked through, and the rice has puffed slightly. Remove and drain well on paper towel.
  5. Serve hot, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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