Fish cakes (eomuk) recipe by maangchi

Make the best thai fish cakes with a springy & silky texture without running khổng lồ an Asian market.

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Lately we’ve been obsessed with these fish cakes. Here are three reasons you should try them out:

You can create that smooth and springy texture with normal trắng fish fillets from a normal grocery store. No need to lớn run khổng lồ an Asian store khổng lồ get fish paste.It’s super easy lớn prepare the fish paste, with 5 minutes & a spin in the food processor.These fish cakes are decadent enough to serve as a main.

Back in 2014 when I had just started this blog, I posted a Chinese fish cake recipe right here. I bought the freshest fish I could find. Và I used a cleaver to chop the fish for trăng tròn minutes lớn make the fish paste (I was living in china and did not own a food processor). The result was a mediocre fish cake with a grainy texture. I firmly believed that the sad results were caused by the fish I used. In Hong Kong and Macau, where I had some of the best fish cakes ever, they always used live, whole fish. Lớn create the springy fish cake, they would baton the paste with wooden sticks for 30 minutes.

I thought it was a process that would be impossible lớn recreate at home.

I was dead wrong about that.

The key to the springy texture

Recently I came across the Tod Mun Pla recipe on She Simmers. If you haven’t heard about this blog, it is my go-to place for all thai recipes. Leela Punyaratabandhu started the blog back in 2008 & has a great collection of authentic thai recipes. She is a serious cook who grew up in a traditional bầu family that loves cooking và appreciates good food. She is the author of two beautiful cookbooks: Bangkok: Recipes và Stories from the Heart of xứ sở nụ cười thái lan and Simple thai Food: Classic Recipes from the Thai trang chủ Kitchen. Her recipes might look quite long và they use exotic ingredients, just like in a real thai kitchen, but my cooking of her recipes has always resulted in excellent dishes. This fish cake is no exception.

In her post, she shares the secrets of creating the perfect fish cake texture at home–by adding egg whites and beating the fish paste with a mixer, khổng lồ create that airy, fluffy texture. It is a process that mimics the traditional method of beating the fish with wooden sticks. But with modern tools, you can actually accomplish it at trang chủ by simply turning on your mixer and letting it run for a few minutes.

When I tried out her method, I did a few things differently:

I used fish fillets instead of fish paste. I was curious to see if I could recreate that smooth texture without running to the Asian market. The results turned out to lớn be excellent.I beat the fish paste while grinding it in my food processor. The fish paste turned out well without special mixture.I didn’t use kaffir lime leaves because I couldn’t find them. It did not affect the flavor too much.

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The result was perfect springy fish cake with a smooth texture and bold flavor, just lượt thích the ones you have in a restaurant.

How to lớn shape the fish cakes without getting your hands dirty

During the cooking, I also found a great way khổng lồ create round-shaped fish cakes without shaping them with your hands. Here is how:

Use a cookie scoop khổng lồ transfer a ball of 2 tablespoons of fish paste onto an oiled spatula.Press the fish ball with the back of another spatula or a large spoon to flatten the ball into a 1/4-inch (1/2-cm) thick disc.Gently slide the shaped fish cake into the pan. It will be easy because the spatula is coated with oil.Fry until the fish cake turns golden.

OK, it might look lượt thích a lot of work. But I’m a control freak & I want my fish cakes to lớn be perfectly round. Judge me if you want!

In case you don’t want to lớn deep fry the fish cakes, you can use a little oil & pan fry them as well. The fish cakes won’t have a consistent golden surface, but it won’t affect the taste.

A chú ý on serving

Although an Asian restaurant would serve fish cakes as an appetizer, they are actually a great ingredient khổng lồ serve as a main dish.

When I was visiting Singapore, I had the most excellent fried noodle dish at a hole-in-the-wall restaurant in the basement of an office building. The plate was extremely simple and did not even look appetizing (see the picture below). The thin strips of noodles were piled on a paper plate with a fish cake on top. When I had one bite, I blurted out “OH. MY. GOD!” It was one of my most satisfying meals ever.


Back to the topic… Here are a few ways to lớn serve the fish cakes to make a satisfying main:

Top the fish cakes on steamed rice & serve with a roasted vegetable on the side.

I hope you enjoy this dish as much as I do!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), và take a picture & tag it on Instagram! I’d love to lớn see what you come up with.