Foods Recipe Rice & Noodles Seafood

 Fish Cakes Soup

Fish Cake Soup

I’m definitely a morning person. I was able to solve the problem better in the morning. There was a time that I would wake up late night and finish some work, but it only happens if I’ve been asleep for a moment. But more often hard for me to concentrate at night. Even cooking is not an easy task for me at night. 

Last night I make a big mess in the kitchen when I tried to cook for dinner. I drop a bottle of vegetable oil in the kitchen. Suddenly I lost the desire to cook, luckily I always have food supplies in the refrigerator. I just pull out pre-made fish cakes and frozen chicken stock. Combine it together with rice vermicelli, flavoured oils and chopped cilantro, I got hearty dinner in just a minute.

Fish Cake Soup

 Fish Cakes Soup

Snapper or mackerel is a common fish use in Indonesia to make fish cakes. For fish cakes usually we only use one type of fish at a time, but personally I like to combine fish and shrimp.

Ingredients

Fish cake

  • 100 gram white fish fillet
  • 50 gram shrimp, shelled and deveined
  • 1 medium size egg
  • 75 gram tapioca flour
  • 25 gram flour
  • 2 cloves garlic
  • 1 shallot
  • 1 stalk green onion or chives
  • 1 tsp salt
  • 1/2 tsp white sugar
  • 1/2 tsp freshly ground white pepper
  • 1/2 tbsp toasted sesame oil
  • Vegetable oil for frying

Fish cake soup

  • Chicken stock
  • Rice vermicelli, cook according to package instruction
  • Garlic oil
  • Toasted sesame oil
  • Chilli oil
  • a handful of cilantro

Cooking Method

  • Cut the fish fillets into chunks and remove any remaining fish bones. Put fish fillets in a food processor, add shrimps, garlic, shallot, salt, sugar, ground white pepper, sesame oil, flour, 50 gr tapioca and egg. Blend for a couple minute until the fish mixture turns into a smooth paste.
  • Transfer fish paste into a medium-size bowl. Add chopped green onion and the rest of tapioca flour, mix well until smooth and no lump. If the mixture too thin, add about 1-2 tablespoon tapioca flour.
  • Bring a pot of water to boil. While waiting for the water to boil, rub your hands with vegetable oil. Take about 1 heaped tablespoon of fish cake mixture, shape it into a medium size disk. Once the water boils gently drop some fish cakes to the water. Keep the water at a gentle boil. Cook the fish cakes until they floating to the surface, or for about 7-10 minutes.Remove the fish cakes with a slotted spoon, drain and set aside.
  • At this point, this fish cake is ready to eat, but I like to fry it to get the crispy texture on the outside. Heat vegetable oil in a pan until it reaches 180 C. Add fish cakes, 4-5 pieces at a time and be sure, not overcrowded the pan. Lower the heat to the medium-low, stir the fish cakes occasionally to fry all sides evenly. Remove from pan and drain on paper towel.
  • Cut the fish cakes into bite-size pieces. Put rice vermicelli at the bottom of the bowl, topped with fish cake bites and cilantro. Ladle hot chicken stock into a bowl, drizzle

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