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 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.
- 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
- 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