Easy Asian Style Fish Cake

• Seafood

  • 300 g Fish fillet

• Produce

  • 1/2 tsp Ginger
  • 3 tbsp Green onion

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 tsp Lemon juice
  • 1 Thai chili sauce or lemon juice

• Baking & Spices

  • 4 tbsp Flour
  • 1/2 tsp Salt
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Peanut oil

• Beer, Wine & Liquor

  • 1 tsp Rum

Found on omnivorescookbook.com

Ingredients

• 300 grams fish fillet, chopped
• 3 tablespoons minced green onion
• 1/2 teaspoon minced ginger (or 1/4 teaspoon ginger powder)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon rum
• 1 teaspoon lemon juice
• 1 egg white
• 4 - 5 tablespoons flour (*see footnote)
• 2 tablespoons peanut oil (or vegetable oil)
• Thai chili sauce or lemon juice for dipping

Directions

• Dry fish fillets thoroughly with kitchen towel. Remove skin of fillet if you use flounder (you could refer this video about how to remove the skin of a flounder).
• Place fish on a cutting board or working surface. Use back of a heavy knife to hit fish until smashed to a thin layer. Spread green onion, minced ginger, salt, white pepper, rum and lemon juice on fish. Fold ingredients into the fish. Chop and beat them with the back of the knife for another 5 minutes. Spread the fish out, add egg white and 1 tablespoon flour. Fold egg and flour into the fish and keep chopping and mixing, until flour is blend evenly. Add flour 1 tablespoon at a time, and repeat the chopping and mixing, until the fish mixture has a sticky texture and is easy to shape.
• Combine fish, green onion, ginger, salt, white pepper, rum, lemon juice and egg white in a food processor. Mix until there are no big pieces of fish and the paste is consistent. Add egg white and 1 tablespoon flour. Mix again until flour is blended in. Add flour 1 tablespoon at a time, and mix, until the fish mixture has a sticky texture and is easy to shape.
• Use water to wet both hands. Take about 2 tablespoons of fish mixture, shape using both hands to form a ball then press down to shape it like a small pancake. Repeat to make the fish cakes one by one.
• Heat oil in a nonstick skillet on medium heat. When oil is warm, carefully place fish cakes in the skillet. If the skillet is not big enough, grill a half batch first. Grill each side for around 3 minutes, until the fish cake is cooked through and its surface turns golden. Take one cake out to cut into and taste. If the inside is still slightly raw, cover the skillet and steam on low heat for another minute.
• Serve immediately with Thai chili sauce or a wedge of lemon.