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Quick Asian Fishcakes Pinterest

Easy and quick Asian fishcakes, crisp and flavorful! These fishcakes are great as a snack with some hot sauce, delicious sliced into a salad, an awesome addition to stir fry noodles or rice!

These Asian fishcakes are made in a jiffy by dumping all the ingredients into a food processor. They are made of cod and raw shrimp. Any white fish would do I guess but to me cod meat is the one that fits better, then you can use any size shrimp providing they are raw, I went for size 31/35, a medium size that is cheaper since you are going to process them, shrimp are used for their flavor in this recipe but also as a binder.

Fishcakes can be bought ready-made at any Asian supermarket but once you’ll have tried this recipe you’ll never want any other.

I formed my fishcakes into small cylinders with my lightly oiled hands, it’s a handy shape for snacking on them or you can slice them into a salad bowl or any kind of fish or seafood stir fry.

These fishcakes are deep fried, this is what gives them that crispy outside texture, they are firm inside, they can be kept 2 days in the refrigerator, frozen for up to two months.

If like me you are fond of Asian cuisine, please check my "World Cuisine" category for more propositions.

  • 12 Fishcakes
  • Easy
  • 1 h 00

Recipe :

Ingredients:

1/2 pound (225 g.) skinless boneless fresh cod, cut in chunks

1/2 pound (225 g.) raw shrimp, shelled and deveined

1 garlic clove

2 shallots

1 tsp salt

1 tsp sugar

1/4 tsp ground pepper

1/4 cup (40 g.) all-purpose flour

1/4 cup (30 g.) corn starch

1 large egg white

1 tbsp. vegetable oil

Vegetable oil for deep frying

Instructions:

Into the bowl of your food processor, add all the ingredients starting with the cod and shrimp, process for a few minutes to obtain a smooth paste, transfer to a shallow bowl

Into a deep pan, heat about 3 inches of vegetable oil to 350° F (180°C), lightly oil your hands and form cylinders of about 3 to 4 inches long (8 – 10 cm) with 1/4 up of fish paste

Add the fishcakes to the frying oil, about 5 at a time, and fry for about 3 minutes on each side, turning them over as needed, the fishcakes are ready once golden and crisp, transfer them onto a paper towel

Serve as a snack with some sweet and sour sauce mixed with a tsp of sriracha or as is or sliced into a salad bowl or a veggie or seafood stir fry

These fishcakes are delicious hot, lukewarm or cold

Note:

To easily clean the bowl of your food processor, rinse and brush it under cold water, the hot water will cook the fish paste crumbs and as a result you will have a hard time cleaning it!

Enjoy!

If you like this recipe, please leave me a comment, rate it, pin it for later or share it, Thanks! It means the world to me!

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Comments (5)

Rated 5 out of 5 based on 1 voters
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I've never had fishcakes before, but they look delicious! Love how easy they are to prepare! They'd be perfect for parties!

Comment was last edited about 2 weeks ago by Patty Patty
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So much warmth and flavor in this recipe! It's a family favorite for sure!

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I made these for dinner last night and my whole family loved them! I will be making them again asap!

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These sound fantastic! I would love to have some of these right now.

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What delicious-looking fish cakes! I love the flavor combination. Thanks for the tip on cleaning the food processor as well.

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