West Indies Fish Cakes With Curry Aioli Recipe - Food.com (2024)

FAQs

Why do fish cakes fall apart when cooked? ›

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

China. According to Chinese folk tales, fish cakes have had more than 4,000 years' history.

Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.

Use a potato that is floury, starchy. Breadcrumbs will also work. Up the egg content if using. Especially if you are using pre cooked fish, all the sticky stuff that is contained within fish will have gone, so you need to replace this with a starch or some sort.

Narutomaki is made from surimi (white fish paste) that's been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.

Place 3-4 fishcakes on the hot pan and cook on each side for 5-6 minutes, turning occasionally. If they start browning too quickly, reduce heat and continue cooking. The fishcakes are done when both sides are golden and the fishcake itself feels firm and slightly dry.

The largest fishcake is 319.5 kg (704 lb 6 oz) and was made by Skvulp 2019, Petter Sjømat AS & Imtas Harstad AS (all Norway), in Harstad, Norway, on 11 May 2019. The fishcake was made as part of Skvulp 2019 celebrations and measured 4 m (13ft 1in) diameter.

Most version include egg which is used as a binder. In this recipe, you have that option but personally I prefer the texture without the egg. Adding egg gives the Thai fish cakes a rubbery texture which some people like.

Processing Fishcakes

Minced fish is typically frozen and afterwards defrosted and used in seafood formulations, including fishcakes. It is mixed with breadcrumbs or flour and is often made with a combination of cooked fish, potatoes, and eggs, which are shaped into patties, then baked or fried.

What is a good side dish for fish cakes? ›

The best side dishes to serve with fish cakes are tartar sauce, potato wedges, guacamole, coleslaw, green salad, roasted vegetables, mashed sweet potatoes, steamed vegetables, Spanish rice, corn on the cob, potato salad, garlic bread, grilled vegetables skewers, cucumber salad, garlic aioli, and cornbread.

Light on the stomach and easy to digest, Fish Cakes are also a healthy addition to your diet as they are rich in Omega-3 fatty acids. Here we share a Fish Cake recipe that is flavourful and easy to make. You can also make this recipe as a snack for a birthday party or a kitty party.

Generally served cold or room temperature at Korean restaurants or at Korean BBQ as a complimentary side dish. It's usually made in advance in a big batch and stored in an airtight container. This dish can be enjoyed with a bowl of rice and other side dishes (banchans in Korean).

Fish proteins break apart pretty easily at warmer temperatures, so keep it refrigerated until ready to use. Dry off the fillets/nuggets/tenders before battering to ensure better adhesion, which helps support the fish such that it falls apart less easily. Cook at the right temperature for the right amount of time.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

Egg – Next, dip the fish cake into the beaten eggs and let the excess drip off. Panko breadcrumbs – And finally, place it in a bowl of panko breadcrumbs. Spoon some breadcrumbs over then use your hands to pat it on to adhere as best you can.

1) Do not bring the fish to room temperature and keep it cold until ready for sautéing. 2) Do not marinate or bread them, however dip them in white flour to coat and shake the excess. Make sure the oil in the pan is hot, then place the fish. This provides a little protection.