Vietnamese Fish Cake Recipe


Geography và culture are reflected in these recipes from western, where sea buckthorn grows along the Baltic Sea coast and the Ostrobothnia region is known for its potato farming tradition.

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Western is a region with numerous potato farms. Try the potato pancake recipe in this article.

Photo: Roni Rekomaa/Lehtikuva

It’s unusual to see a recipe that calls for a wooden plank & pegs.

Those are some of the things you need for loimu, the Finnish word for “blaze,” which refers to lớn cooking a fish slowly next to a fire, not in or over the flames. It creates a chất lượng taste và texture. The technique is in use all over, but we’re placing the recipe here, by the long Baltic Sea coastline.

There’s also a recipe for gravlax, a type of cured salmon that is popular all over the Nordic countries. Our version uses sea buckthorn berries, not lemon slices, to lớn provide a flourish of sourness.

The western Finnish region of Ostrobothnia is well known as potato country, & potato pancakes are a delicacy that goes with the territory. Tasty setsuuri bread, a loaf that derives its name from the Swedish words söt (sweet) & sur (sour), is slightly sweet and a tiny bit sour – try it & you’ll see what we mean.

By staff, May 2022Recipes & descriptions supplied by Timo Lepistö

Potato pancakes (perunaletut)

A farmer in western has just pulled up a potato plant. Well, you didn’t really think that potatoes grew in a grocery store, did you?Photo: Roni Lehti/Lehtikuva

These delicious potato pancakes come from the western coast of và are counterparts to eastern Finnish blinis (see our danh mục of recipes from eastern

Mashed potatoes:

500 g starchy potatoes3 dl whole milk25 g butter

Peel the potatoes and cut each into four pieces. Boil or steam them, drain the water away & mash them. địa chỉ hot milk và butter & whisk vigorously until very smooth.


5 dl mashed potatoes3 dl whole milk2 dl all-purpose flour2 or 3 eggs2 tsp saltGrated nutmeg and ground pepper

In a bowl showroom the milk to lớn the warm mashed potatoes and whisk. địa chỉ the eggs one by one, địa chỉ the spices and whisk until smooth. Adjust thickness with all-purpose flour until it resembles thick pancake batter and mix until fully blended.

Place a pancake pan or a blini pan over medium-high heat và heat the pan thoroughly. địa chỉ cửa hàng a thin layer of butter or cooking oil at the bottom of the pan và pour the batter, about 1/2 dl for each pancake. Cook for about one minute or until surface is set, then turn. Showroom a bit of clarified butter or oil and cook for one minute. Serve with a dollop of salmon roe & créme fraiche with chives.

Setsuuri bread

It looks much lượt thích any other bread, but setsuuri has a uniquely delicious taste.Photo: Markku Ulander/Lehtikuva

This recipe comes from the southwestern coastal thành phố of Turku & derives its unusual taste from the seasonings. Its name reflects the Swedish words söt (sweet) and sur (sour). (Finnish và Swedish are both official languages in, and many Swedish-speaking Finns live along the west & south coasts of the country.)

Around holidays, it is customary to địa chỉ a few handfuls of raisins or other dried fruit lớn the dough, along with some dried bitter-orange peel.

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5 dl buttermilk50 g fresh yeast7 dl all-purpose flour7 dl sifted rye flour350 g golden syrup2 tsp ground anise seeds2 tsp ground caraway seeds1 tsp dried bitter-orange peel (optional)

Dissolve the yeast in warm buttermilk along with 250 grams of the syrup, and địa chỉ the spices. Add the both kinds of flour và blend. Work the dough with a hook attachment for 15 minutes in a stand mixer, or by hand for around 20 minutes, until the dough is smooth and shiny. Cover the bowl and let it rise for 45 minutes.

Divide the dough into two pieces and shape into loaves on a flour-dusted counter. Cover again và leave lớn rise for another 45 minutes or until doubled in size.

Mix the remaining syrup with 1 dl of water khổng lồ make a wash for brushing the loaves during baking.

Preheat the oven to lớn 175 degrees Celsius.

Bake the loaves in the oven for one hour. After around 20 minutes, brush the loaves with the syrup wash. Brush them every 15 minutes, and one last time after you take the loaves out of the oven. Let cool completely before serving.

Cured salmon (gravlax) with sea buckthorn

On an island near the west-coast town of Rauma, sea buckthorn berries turn orange as they ripen on shrubs with pointy leaves và thorns. In the background is Kylmäpihlaja Lighthouse, now a restaurant and hotel.Photo: Martti Kainulainen/Lehtikuva

Salmon prepared as gravlax (this Swedish term is also used in English) or graavilohi (in Finnish) is a staple in Nordic celebrations và one of the region’s best-known delicacies. You can also use other suitable fish, such as whitefish. This version from the southwestern Finnish archipelago uses sea buckthorn berries, so there is no need for lemon wedges.

700 g salmon fillet, deboned2 tbsp salt2 tbsp sugar1 tsp trắng pepper, crushed (optional)1/2 dl cold-pressed sea buckthorn juicefresh dill

Cut the salmon fillet into two equal pieces. Set salt, sugar and pepper. Pat the fillets dry, spread the spice phối on top & put the fillets into a clean plastic bag. Put the bag onto a tray and set a plate or two on đứng đầu as a weight. Cure for 24 hours in the fridge, wash the salt & sugar phối off and place the fillets into the bag again. Pour the sea buckthorn juice into the bag, seal và cure for another 24 hours. Cut the fish into thin slices and địa chỉ cửa hàng fresh dill & few sea buckthorn berries.

Blazed whitefish (loimusiika)


To “blaze” a fish, you attach a filet to lớn a board using wooden pegs and place it just close enough to lớn the fire. (This picture shows salmon, not whitefish.)Photo: Visit

Loimu, a Finnish word for “blaze” or “flame,” designates a technique for cooking a fillet of fatty fish, rather than a recipe for a plated course. Cooking a fish slowly next lớn a campfire (or in a fireplace – see lưu ý below) creates a quality taste và texture, & contributes khổng lồ the atmosphere. You need khổng lồ prepare a few things ahead of time, but otherwise this is a relatively easy process. The recipe calls for whitefish, but people also cook salmon this way.

1 large whitefish fillet, deboned1 tbsp salt per kilogam of fishcrushed juniper berries or black pepper (optional)a plank of alder or other broad-leaved treewooden pegs

Drill holes into the plank about 15 centimetres apart, for the pegs that will hold the fish fillet. Remember to địa chỉ cửa hàng a hole for the tail in the middle of the other end. Season the fish & attach the fillet firmly into the plank using wooden pegs. Don’t use regular nails, because the fish around the nails would cook too quickly.

Estimate the right distance from the fire by using your hand – you should be able to keep your hand in the heat for a moment. Place the plank vertically, tail-side up, at a slight angle, so that the thicker side of the fillet is closer to fire. This way the fillet will cook evenly. Wait until it is cooked but not overdone. Enjoy with archipelago bread (from our các mục of Finnish baked-goods recipes (coming soon)) và akvavit (distilled spirits, usually flavoured with caraway).

Note: It is possible khổng lồ cook loimu fish in an indoor fireplace, depending on the kích cỡ of the fireplace. You have to lớn clear a space for it, usually leaning the plank against one side and making the fire on the other side. You also need khổng lồ ensure that any smoke from the fish will go up the chimney, & that you have a way khổng lồ remove the plank from the fireplace when the fish is ready. If in doubt, stick to outdoor venues.