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Vietnamese Fish Cakes
Ingredients
- 1.5 lbs tilapia or mackerel, cut into one inch pieces
- 1 Tbsp fish sauce
- 1 Tbsp mushroom powder
- 1 garlic clove, roughly chopped
- 1 tsp sugar
- ¼ tsp black pepper
- 1 egg white
- 1 green onion
Instructions
- Put cut up tilapia pieces in freezer and let it semi freeze for an hour.
- In a food processor, add semi frozen fish pieces along with the rest of the ingredients. Puree until it becomes a smooth paste.
- Add cooking oil to your hands (so fish puree does not stick) and remove the fish paste from food processor. Shape it into a ball, and then on a clean surface area, slam the fish paste with your oiled hand onto the surface. Repeat for 10 times. This will remove the air pockets from the fish paste.
- With a measuring tablespoon, scoop out the fish paste and shape into a ball, then flatten it. Another alternative is to just do a large round patty. I like to do individual portions.
- Add oil to a pot, filling it no more than halfway but do a 1/3 or less. Heat oil to 350 degrees. Gently add fish cakes to the oil and fry until they are nice and golden brown, around 8 minutes.
- You can serve these fish cakes with steamed rice, or use them for noodle soups, etc.
- Alternatively, you can make fish balls with this recipe, and instead of frying them you will just add them to your soup broth. First bring soup broth to a boil, then add the fish balls. You will know the fish balls are cooked when they start floating to the top.
Nutrition
Serving: 1piece | Calories: 28kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 14mg | Sodium: 16mg | Potassium: 86mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg
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