Top 10 Best Fish Cake Dishes You Should Try

Ingredients:

• 200g fish cake
• 4 eggs
• 4 stalks of spring onions
• 1/2 carrot
• 1 shallot
• 2 chili peppers
• 50g flour
• 50g breadcrumbs
• 1/2 teaspoon chili powder
• 6 tablespoons cooking oil
• Seasoning

Instructions:

• Peel and grate the carrot, then finely chop. Mince the spring onions, chili peppers, and shallot.
• In a bowl, combine the fish cake with 1/2 teaspoon seasoning powder, 1/3 teaspoon sugar, 1/3 teaspoon pepper, 1/2 teaspoon chili powder, grated carrot, chili, spring onions, and shallot. Mix well and marinate for about 15 minutes to absorb the flavor.
• Boil 1 liter of water in a pot. Once the water is boiling, add 3 eggs and cook for 5 minutes. Afterward, place the eggs in cold water for 5 minutes before gently peeling off the shell.
• Pour the flour into a large bowl, then coat the boiled eggs with a thin layer of flour. Put on plastic gloves, rub some oil onto them, then divide the fish cake mixture into three portions. Flatten each portion, place an egg in the center, and roll it into a ball.
• In a separate bowl, whisk one egg. In another bowl, place breadcrumbs. Coat each fish cake ball with flour, dip it into the egg wash, then roll it in breadcrumbs. Heat a pan over medium heat, add 5 tablespoons of oil, and fry the fish cakes until golden brown on both sides. Make sure to fry each side thoroughly before flipping to avoid breaking the fish cake. Once both sides are crispy, remove and drain excess oil.

These crispy fish cakes, stuffed with soft-boiled eggs, have a delightful chewy texture, and the rich flavor of the egg makes it unforgettable. Pair it with chili sauce and mayonnaise for an amazing treat!

Ingredients:

• 500g fresh mackerel
• Fish sauce
• Pepper
• A handful of dill
• A few stalks of spring onions
• 200g tomatoes
• 1 fresh chili pepper

Instructions:

• First, fillet the mackerel, drain off excess water, then grind the fish until it's finely minced. Add pepper, chili, and fish sauce and continue grinding until the mixture is evenly seasoned.
• Wash the spring onions, remove the roots, and chop them finely. Mix with the fish cake mixture and chill in the fridge.
• Wash the tomatoes, peel them, and either blend them or chop them into small pieces. Heat oil in a pan, add the tomatoes, and sauté them while seasoning to taste.
• Shape the fish cake mixture into small balls and drop them into the simmering tomato sauce. Cook until the sauce thickens, then stir in chopped dill and spring onions.
• This dish combines delicious fish cakes with rich tomato sauce, making it both tasty and visually appealing without being too heavy.

Ingredients:

• 300g pre-prepared mackerel fish cake
• 2 tablespoons fish sauce
• 1 teaspoon seasoning powder
• Ground pepper
• 1 teaspoon cooking oil
• 1 teaspoon caramelized sugar (or brown sugar)
• 100ml hot water
• Some white spring onion stalks, chopped

Instructions:

• Cut the fish cakes into bite-sized pieces and place them in a bowl. Add all the seasonings and mix well. Let it marinate for 30 minutes to allow the flavors to soak into the fish cake.
• Transfer the marinated fish cakes to a pot, cook over low heat for about 10 minutes. Taste and adjust the seasoning if needed. Continue cooking until the liquid reduces slightly, then turn off the heat.
• For an extra flavorful touch, sprinkle some ground pepper on top before serving. This peppered fish cake dish will be even more aromatic and appetizing!

Ingredients:

• 500g tapioca noodles
• 500g snakehead fish fillet (or mackerel)
• 500g tuna or similar fish
• 1kg pork bone marrow (or substitute with chicken bones or small fish bones)
• 300g straw mushrooms
• 10 quail eggs
• Spring onions, cilantro, chili peppers
• Seasoning
• Garnishes: Bean sprouts, lettuce, herbs, banana blossom

Instructions:

• Clean and chop the pork bones into pieces. Remove the stems from the mushrooms and slice them. Clean the tuna and cut it into bite-sized pieces.
• Simmer the pork bones, mushrooms, and tuna for about 2 hours to make a flavorful broth. Skim off any impurities regularly to keep the broth clear and appetizing.
• For the fish cake, mash the snakehead fish fillets with spring onions, salt, sugar, seasoning powder, and pepper until the mixture is smooth and sticky. Shape into small balls, frying half until golden, and simmer the other half in the broth.
• Boil the quail eggs, then chill them in ice water to make peeling easier. Remove the pork bones and taste the broth for seasoning, adjusting as needed.
• To prepare the noodles, briefly blanch them in boiling water until they become clear. Drain and set aside.
• Once the broth and noodles are ready, place the noodles into individual bowls. Add the fried and simmered fish cakes, pour in the hot broth, and top with fresh spring onions, cilantro, and a sprinkle of pepper for extra flavor.
• Serve the soup hot with a side of chili dipping sauce, and fresh herbs to complete the dish. This simple yet satisfying dish of Fish Cake Soup from Quy Nhon or Nha Trang is sure to impress!

Ingredients:

• 300g fish fillets (tilapia or snakehead fish)
• 3 tablespoons tapioca starch
• 3 tablespoons vegetable oil
• Shallots
• 1 egg
• 50g all-purpose flour
• Breadcrumbs, fish sauce, salt, seasoning powder, pepper
• Chili sauce

Instructions:

• You can either buy pre-ground fish paste from the store or use fresh fish. If using fresh fish, clean it and slice it into small pieces.
• Place the minced fish into a bowl, then add the tapioca starch, oil, shallots, two teaspoons of fish sauce, one teaspoon of salt, one teaspoon of seasoning powder, and a pinch of pepper. Mix well and let it marinate to absorb the flavors.
• Use a spoon to stir the mixture until it becomes firm and sticky. Take about 3 to 4 teaspoons of the fish paste and flatten each portion.
• Beat the egg until smooth. Dip each fish cake in flour, then the egg, and finally coat it in breadcrumbs.
• Heat oil in a pan and fry each fish cake until golden brown, flipping them to cook both sides evenly.
• Once golden and crispy, remove the fish cakes and place them on a plate lined with paper towels to drain excess oil. Serve hot with chili sauce or a dipping sauce made with fish sauce, chili, and lime.
• This recipe is quick and simple, making it a great addition to your daily menu to avoid getting bored of the same meals!

Ingredients:

• 1 kg bass fish
• 2 salmon heads
• 350g snakehead fish cakes
• 350g fried fish cakes
• 300g pineapple
• 350g tomatoes
• 1 kg rice noodles
• 2 stalks lemongrass
• 3 garlic cloves
• 10g ginger
• 5 shallots
• 50g green onions
• 2 teaspoons of wine
• 3 chilies
• 1 lemon
• 50g fried shallots
• 100g cabbage
• Fresh herbs (bean sprouts, basil, and Vietnamese coriander)
• 5 tablespoons seasoning powder
• 1 tablespoon annatto oil
• Vegetable oil
• Other spices to taste

Instructions:

• Clean the fish with salt water and set it aside. Using a knife, carefully scrape the fish fillet off the bone, starting from the tail to the head. After separating the fillets, cut them into pieces around 3 cm and place them in a clean bowl. Keep the fish bones aside for the broth.
• Peel and roast 4 shallots and 5g ginger. Mince 1 shallot and 3 garlic cloves, then set aside. Chop the green onion stems and slice the leaves. Cut the remaining ginger into thin strips. Slice 3 fresh chilies. Cut the lemon into thin slices. Smash and cut the lemongrass into halves. Peel and chop the pineapple into pieces. Wash the tomatoes and cut them into wedges. Shred 100g of cabbage for easy consumption.
• Bring a pot of water to a boil. When it boils, briefly blanch the salmon heads and bass bones for 1-2 minutes and then remove. Add the fish fillets and 3 liters of water to the pot. Add the roasted ginger and shallots along with the lemongrass. Boil over high heat, then reduce the heat to a simmer and cook for 45 minutes, occasionally skimming off the foam for a clearer broth.
• In a bowl with the filleted fish, add half of the chopped green onions, ginger strips, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of sugar, 1/3 teaspoon of pepper, 1 tablespoon of fish sauce, and 2 teaspoons of wine. Mix well and set aside. In another bowl, season the snakehead fish cakes with 1 teaspoon of seasoning powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar, 1/3 teaspoon of pepper, 1 tablespoon of fried shallots, and the remaining green onions. Mix well, transfer to a bag, and knead for 3-4 minutes until it becomes a smooth, sticky mixture. Shape into round fish cakes and steam them for 10 minutes over medium heat. For the pre-fried fish cakes, fry them in hot oil for about 5 minutes until golden brown.
• In a separate pan, heat some oil, sauté the minced shallots and garlic until fragrant, then add the chopped pineapple and tomatoes. Season with 1 teaspoon of seasoning powder and 1 teaspoon of sugar. Stir-fry for 5-7 minutes, then remove from heat.
• After 45 minutes of simmering the fish stock, remove all the fish heads and bones. Strain the broth to clarify it, then add 1 liter of boiling water and simmer on low heat. Add 1 tablespoon of salt, 2.5 tablespoons of seasoning powder, 2.5 tablespoons of sugar, 1/2 tablespoon of MSG, 1.5 tablespoons of fish sauce, and 1 tablespoon of annatto oil. Adjust the seasoning to your preference. Add the sautéed pineapple and tomatoes into the pot and simmer for 10 more minutes.
• Cut the steamed fish cakes and fried fish cakes into bite-sized pieces. Place the rice noodles in a bowl, arrange the fish and fish cakes on top, then pour the hot broth over. Add the green onions, fried shallots, fresh herbs, and sliced chilies. Serve with a wedge of lemon on the side, and your delicious Fish Cake Noodle Soup is ready to enjoy!

Ingredients:

• 600g rice cakes
• 4 thin fish cakes
• 500ml chicken broth
• Korean hot pepper paste
• Korean chili powder
• 1 onion
• 2 carrots
• Garlic, shallots, green onions
• 100g white and black sesame seeds
• Seasoning

Instructions:

• Soak the rice cakes in cold water for about 1 hour, then drain. Cut the rice cakes into bite-sized pieces (usually in half) and the fish cakes into square pieces. Peel and finely chop the onion, garlic, and shallots. Peel and cut the carrots into long strips. Clean and chop the green onions. Toast the white and black sesame seeds in a pan until golden.
• Heat a pan with oil and sauté the chopped garlic and shallots until fragrant. Add the chicken broth and stir. Once the broth boils, add the onion and carrots. Season with salt, pepper, sugar, and seasoning powder to taste. Let it simmer for 5 minutes, then reduce the heat and add 5 tablespoons of hot pepper paste and 3 teaspoons of chili powder to create the sauce. Cook and stir until the sauce thickens, then transfer it to a bowl.
• In a separate pan, heat some oil (or sesame oil), add the rice cakes, and fry until golden. Add the fish cakes and stir-fry for another 5 minutes. Pour the spicy sauce into the pan and mix everything together until it’s fully coated and cooked through, with the sauce thickened.

Now, your super spicy Fish Cake Tokbokki is ready! Serve it on a plate, sprinkle some toasted sesame seeds and green onions on top, and enjoy the chewy rice cakes, tender fish cakes, and the spicy, fragrant sauce. A classic comfort food that’s always satisfying, especially on chilly days when a hot, spicy meal is all you need!

Nguyên liệu:

• Chả cá thác lác tươi 200 gr
• Thịt heo xay 100 gr
• Lá lốt 5 gr (khoảng 5 lá)
• Tỏi phi 1 muỗng cà phê
• Hành phi 1 muỗng cà phê
• Ớt băm 1 muỗng cà phê
• Tỏi băm 2 muỗng cà phê
• Hành tím băm 1 muỗng cà phê
• Bột nghệ 1/2 muỗng cà phê
• Nước cốt chanh 2 muỗng canh
• Dầu ăn 1/2 muỗng cà phê
• Nước mắm 4 muỗng cà phê
• Gia vị

Cách làm:

• Lá lốt mua về rửa sạch, để ráo rồi cắt nhuyễn. Cho vào tô 200gr cá thác lác, 100gr thịt heo xay cùng 1/2 muỗng cà phê muối, 1/2 muỗng cà phê hạt nêm, 1/2 muỗng cà phê tiêu, 1/2 muỗng cà phê bột nghệ, lá lốt cắt nhuyễn, 1 muỗng cà phê tỏi phi, 1 muỗng cà phê hành phi, 1 muỗng cà phê tỏi băm, 1 muỗng cà phê hành tím băm. Sau đó trộn đều các nguyên liệu và ướp khoảng 10 - 15 phút cho hỗn hợp thấm gia vị. Tiếp theo, lấy một lượng chả cá vừa ăn (khoảng 1 muỗng canh) rồi tiến hành vo viên và ấn dẹt
• Bắc chảo lên bếp, cho 1/2 muỗng cà phê dầu ăn, dùng khăn giấy ăn lau rộng ra cho dầu lan hết mặt chảo. Khi chảo nóng, cho chả cá đã tạo hình vào nướng áp chảo ở lửa vừa khoảng 7 phút đến khi chả cá vàng đều 2 mặt thì vớt ra
• Cho vào chén 4 muỗng cà phê nước mắm, 3 muỗng cà phê đường, 3 muỗng cà phê nước lọc, 1 muỗng cà phê ớt băm, 1 muỗng cà phê tỏi băm rồi khuấy đều cho đường tan ra. Sau đó, thêm 2 muỗng canh nước cốt chanh vào chén và khuấy đều một lần nữa là hoàn thành

Vậy là món chả cá nướng nghệ hấp dẫn đã hoàn thành. Chả cá vàng ruộm đẹp mắt, thịt chả dai, thấm vị, thơm mùi bột nghệ cùng lá lốt vô cùng kích thích vị giác. Chấm một miếng chả cá vô nước mắm rồi cuốn với rau thơm hoặc ăn với bún tươi là ngon hết sẩy!

Ingredients:

• 400g of Snakehead Fish (or similar fish)
• 10 salted egg yolks (discard the egg whites as they are too salty)
• 200ml tamarind extract
• 10g dill
• 10g spring onions
• 15g garlic
• 10g shallots
• 1 tbsp chili powder
• Seasonings

Instructions:

• Separate the salted eggs, discard the whites and gently rinse the yolks under running water to remove any residue. Place the yolks on a tray, brush a thin layer of oil on top, and bake them at 150°C for 5 minutes.
• Peel and finely chop 15g garlic and 10g shallots. Mix the snakehead fish paste with 1 tablespoon of seasoning powder, ½ teaspoon of black pepper, ½ tablespoon chili powder, dill, spring onions, 5g of chopped garlic, and 10g of chopped shallots. Marinate the mixture for 20 minutes. Take a small portion of the fish paste, form a ball, flatten it, and place a salted egg yolk in the center. Carefully encase the yolk in the fish paste, ensuring it's fully covered. Avoid leaving any yolk exposed to prevent it from burning during frying.
• Heat oil in a deep pan until it’s very hot. Gently add the fish cakes and fry until golden brown on all sides. Remove them from the pan and place on a plate lined with paper towels to absorb excess oil.
• In a separate pan, sauté the remaining 10g garlic. Add the tamarind extract, 2 tablespoons of fish sauce, 2 tablespoons of ketchup, 2 tablespoons of sugar, and ½ tablespoon of chili powder. Simmer the sauce until it thickens to a syrupy consistency. Remove from heat and let cool.

Serve the fish cakes with the tamarind sauce. The creamy salted egg yolk combines perfectly with the tender fish cake, creating a deliciously sweet, sour, and spicy dish that will surely delight your taste buds. Feel free to cut the fish cakes into smaller pieces for easier serving.

Ingredients:

• 400g of fresh fish paste
• 4 century eggs
• 1/4 teaspoon salt
• 1/2 teaspoon seasoning powder
• 1/4 teaspoon pepper
• 6 tablespoons cooking oil

Instructions:

• Season the fish paste with 1/4 teaspoon of salt, 1/2 teaspoon of seasoning powder, and 1/4 teaspoon of pepper. Wear gloves and mix the ingredients well. If you prefer a firmer texture, use a spoon to knead the paste for about 10 minutes.
• Peel the century eggs and set them aside. Rub a little oil on your hands, divide the fish paste into 4 portions, and roll each into a ball. Flatten each ball, place a century egg in the center, and then mold the fish paste around the egg, forming a smooth round ball.
• Heat a pan and add 5 tablespoons of cooking oil. When the oil is hot, carefully add the fish cakes and fry them on low heat, turning them until they are golden brown on both sides. Make sure to wait until one side is fully golden before flipping, to avoid the cakes falling apart. Once cooked, remove them from the oil and let them drain on paper towels.

The century egg fish cakes are crispy on the outside and juicy on the inside, with the rich flavor of the fish paste complemented by the creamy, savory century egg. A truly delightful treat, right? Enjoy now!