Name: Vietnamese fish cakes
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Seafood
Ingredients: 1 Squid fish; 1 tbsp Minced garlic; 1 tbsp Minced purple; 1 Cooking oil; 1 tsp salt/sugar/ seasoning/ monosodium glutamate

Perfumed with fresh dill, Vietnamese fish cakes are a uniquely northern delicacy from the capital contrasting in flavors, textures, and colors. Chunks of flaky white fish are marinated in turmeric before being sautéed in butter on high heat.

Vietnamese fish cakes

Add 1 teaspoon salt, 1 tablespoon sugar, 1 teaspoon monosodium glutamate, 1 teaspoon seasoning, 2 minced purple onions and 3 minced garlic cloves and mix well to infuse the seasoning.

You continue to use the fish pestle to blend the spices together and make the fish tougher. To make the fish tough, it is best to pound it by hand for about 15 minutes, when lifting the pestle, the fish is sticky, flexible, and the feeling of heavy hand is achieved.

Heat up a pan, add 150ml of cooking oil, heat the oil until it is bubbly, take each small piece of fish and then press it to a thickness of about 1/2 finger. Fry until golden brown on both sides, about 5-7 minutes on each side.

So, the simple fried calamari dish is complete. The fish cake is chewy, hot and fragrant with the smell of onions and spices to taste. This dish you can put together with tomato sauce , chili sauce and white rice delicious.

Vietnamese fish cakes

Perfumed with fresh dill, Vietnamese fish cakes are a uniquely northern delicacy from the capital contrasting in flavors, textures, and colors. Chunks of flaky white fish are marinated in turmeric before being sautéed in butter on high heat.

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