Description
Crispy and flavorful Vietnamese Fish Cakes made from fresh fish and herbs.
Ingredients
Scale
- 500g white fish fillets
- 1 cup rice flour
- 1/2 cup water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro
- 2 green onions, chopped
- Oil for frying
Instructions
- Blend fish fillets in a food processor until smooth.
- In a bowl, mix fish paste with rice flour, water, fish sauce, sugar, and black pepper.
- Add cilantro and green onions to the mixture.
- Shape the mixture into small cakes.
- Heat oil in a pan over medium heat.
- Fry fish cakes until golden brown on both sides.
- Drain on paper towels before serving.
Notes
- Serve with dipping sauce.
- Can be stored in the refrigerator for up to 2 days.
- Use any firm white fish for this recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Vietnamese Fish Cakes, Fish Cakes, Appetizer, Vietnamese Cuisine