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Fish cake has been intertwined with the culinary culture of this historic land for over a century. In Vietnamese households, fish cake is a familiar and flavorful dish, contributing to warm, joyful meals.
With the simple homemade fish cake recipe from the chefs at Thang Long Times City restaurant below, your family can enjoy delicious fish cake without worrying about food safety concerns.
Create delicious homemade fish cake
5 Easy Steps to Make Authentic Hanoi-style Fish Cake
Step 1: Prepare the Ingredients
Ingredients for making fish cake
This step is crucial. To create delicious fish cake, the chefs at Thang Long Times City recommend the following ingredients: 1 kg Hemibagrus fish, which can be replaced with other types of fish with less fishy taste and fewer bones, firm flesh such as carp or catfish, but it is best to choose fresh live Hemibagrus fish; 1 bunch of dill; 100g of green onions; 0.5kg of vermicelli; Roasted peanuts; 4 tablespoons of fermented rice, 1/4 teaspoon of turmeric powder, 40g of finely chopped ginger; Seasonings: Sugar, salt, MSG, shrimp paste, fish sauce.
Step 2: Prepare the Ingredients
For Hemibagrus fish, remove all bones and only take the flesh, then cut into pieces with a ratio of 2:4 vertically. Based on experience, the chefs at Thang Long Times City advise you to cut the fish relatively evenly so that it cooks evenly when grilled.
Marinate the fish with seasonings for about 30 minutes
For marinating the fish, mix 4 tablespoons of fermented rice, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of pepper, 1 tablespoon of shrimp paste, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1 tablespoon of MSG thoroughly, and marinate for about 30 minutes.
Make the mixture to spread on the fish for grilling by taking 1/2 bowl of cooking oil, adding finely chopped scallions, 1/2 teaspoon of salt, and 1/2 teaspoon of MSG, then mix well.
Dill and scallions should be washed and cut into approximately 4cm lengths, with the scallion heads split finely. The root part of the dill should be finely chopped.
Dill and scallions should be washed and cut into 4 cm sections.
Step 3: Grill the Fish
Evenly place the fish on the grill rack, brush the prepared mixture onto the fish, and grill until both sides are golden brown.
Step 4: Prepare the Fish Dipping Sauce
Mix 1 tablespoon of sugar, 2 tablespoons of lime juice, 1/2 tablespoon of MSG, and 1/2 tablespoon of white wine, then add shrimp paste and mix the mixture well.
Step 5: Fry the Fish
Toss the fish cake quickly with scallions and dill.
Once the fish cake is cooked, transfer it to a pan with hot oil. Then, quickly add vegetables, scallions, and a few peanuts and stir gently until the vegetables are just cooked, then turn off the heat. The best way to enjoy Hanoi-style fish cake is to eat it on a hot pan.
The chefs at Thang Long Fish Cake also advise you on how to eat fish cake: put some vermicelli in a bowl, add a piece of fish, some scallions, a few peanuts, and drizzle with a little shrimp paste.
Enjoying fish cake with delicacy the true taste of Hanoi
Chả cá Thăng Long, known for preserving the ancient soul of Hanoi's cuisine in every golden piece of fish cake, entices with its timeless charm.
The essence of Chả cá Thăng Long Times City lies in its irreplaceable ingredient - snakehead fish, crafting a unique flavor that encapsulates Hanoi's sophistication.
Aside from the signature fish cake, patrons at Chả cá Thăng Long Times City can indulge in crispy sautéed fish stomach and refreshing fish head soup with fragrant morning glory, tantalizing all senses.
The delectable sautéed fish stomach rivals the renowned fish cake at Chả cá Thăng Long Times City.
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