Fish Cakes, not quite Thai...

we try to plan out our meals on Sunday or Monday. I may have mentioned it before and its normally a good thing.
It gives us a little time doing something together, its something we can “win” at as a team, it gives us something to look forward to if its an old favorite on the menu or something new and exciting. Monday night come Snowstorms or Elven Zombies I wanted some fish sticks. So bad I could taste them while at work. So back and forth across email we made the list and decided that fishcakes were more exciting than fish sticks and would be a challenge of sorts.

I scoured the net for recipes and found lots of them that had ingredidents I didnt want or didnt have or methods that I didnt want to deal with Monday night. I really didnt want to be soaking dried fish for hours and picking out bones.

Eventually with some moving and shaking a recipe was formed from various ones and had ingredients that were Thai, American and Japanese the result was very good and I have even frozen some cakes to see how they will work thawed and cooked.

FishCakes Ingredidents

Fish Sauce
1/2 cupCilantro (eyeball it and tear it off and chop it up)
1 teaspoon Coriander Seed
1 pinch Curry Powder (a little goes a long way)
Hot Chili Sauce a few good squeezes, more if you want more heat
2 table spoons Soy Sauce
Panko bread crumbs for dipping before frying
1 egg for dipping before the Panko
2 Packets of Starkist Tuna, Hickory Smoked or Sweet and Spicy
1/4 cup Green Onions finely chopped
1 Clove garlic minced
3 small white potatoes
Oil for Frying

One of the recipes I found wanted a paste made then to add in potatoes. Another wanted to soak dried fish and change the water to remove some saltiness over several hours. I ended up using peices of each method instead.

I start by boiling the potatoes until I can poke them with a fork and the fork goes all the way through and the little hot spud falls back off easily. I leave the skin on because i want that to help with keeping the cakes together. I saw recipes that wanted them removed but I think it really helps. Hey, isn’t there fiber in that skin too?

In a bowl I mix
all my other ingredients except the egg panko and oil.

When the potatoes are cooked i drain and remove them from the heat and leave in pot.
I mash them in the pot and scoop them togheter with the other mix. Everything is done in the mix at this point so you can taste it to see if you want more of any flavor.

Start heating your skillet and oil at this point.

Next  mix/beat the egg in a bowl and add a splash of fish sauce to it. In another bowl pour in some Panko.

Form the fish mix into cakes/patties/balls/torpedoes/20 sided dice whatever you want.

A dip in the egg mix and a dip/roll in the bread crumbs then into the hot skillet. Again they are pretty much cooked already. You are just wanting the outside to be browned and crispy. We ended up  eating this with some help from the store, Rice A Roni with artichoke hearts, mushrooms and feta cheese.

Fish Cakes

This post is tagged asian, Dinner, experimental, fish, japanese, meals, recipe