How to make vegetarian vietnamese steamed rice cake for a

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Two-years-old chef Ethan loves eating fish, và one of his favorites is my ladyfish fish cakes & fish balls. I used three pounds of ladyfish meat to create six variations in this pictorial recipe. His favorite version is the steamed, non-spicy, lemongrass flavored fish balls.

Ingredients:


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3 lb ladyfish meat7 Tbsp Viet Huong fish sauce3 Tbsp vegetable oil3/4 tsp đen pepper3/4 tsp trắng pepper5 Tbsp cornstarch1 Tbsp minced garlic1.5 Tbsp granulated sugar1 cup chopped scallion5 shallots or một nửa cup minced shallots3 Tbsp lemongrass powder1 Tbsp dill weed3 thai chilies 1 tsp homemade chili paste3 Tbsp IHA baking powderextra vegetable oil for frying

Direction:

1. Gather & measure out the ingredients.

2. Marinate the fish paste with the following. Phối aside the chili peppers, dill weed, và lemongrass powder for later use.





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3. Now with the 3 pound of ladyfish paste, mama took over the rest of the pictorial. Divide the fish paste into 3 equal portions in three bowls which average out khổng lồ about 1.2 lb of fish paste after adding the previous ingredients in. In one bowl, địa chỉ the dill weed. In the another bowl, địa chỉ the lemongrass. In the third bowl, địa chỉ the lemongrass và chili peppers. Blend the herbs into the paste well. I used my hands to lớn fold the herb into the paste evenly.

4. Then use a tablespoon measuring spoon lớn scoop the paste up to form a ball. Remember to lớn coat your hands with some vegetable oil khổng lồ prevent the fish paste from sticking to lớn your hands. Roll the fish paste into a ball the form size of a golf ball or ping pong ball. This is how many fish balls I was able khổng lồ roll with this batch.


5. Chef Ethan likes steamed fish balls so I steamed at least half a batch from each plate first for him. Steaming tip: I filled up the base with about 2 inches of water and bring it khổng lồ a boil first. I placed the fish balls in a steam tray making sure the fish balls doesn’t touch one another. When the water boils, I put the steam tray on and steam it on medium high heat for about 8 minutes.


6. I fried the rest of the fish balls in my 14-inch Hexclad wok. I waited for the oil to be hot first và then put the fish balls in to lớn fry on medium high to lớn medium heat for about 2 minutes on each side or until it’s golden. Cut one in half to check if it’s done khổng lồ your preference.


Chef Ethan prefers the steamed, non-spicy, lemongrass flavored ladyfish balls. Enjoy!

Flowers blooming in my garden right now include (left to lớn right): SunPatiens, French marigold, pansy, Cassia Senna Bicapsularis, and Tibouchina Granulosa

I am a recipe blogger, trang chủ chef, crocheter, gardener, photographer, and a lifelong teacher. I enjoy being a stay-at-home-mom because I can create many sweet memories with my children.View all posts by Snow Lam