Friday, January 11, 2013
I love this fishcake, my hubby was so so. It has a slight crunch to it due to the arrowheads. It’s not the usual springy springy type. Reuben loved it and took 3 himself. This is also suitable for bentos.
I happen to have yellowtail fusilier(ikan tauhu) in my freezer, you can use mackerel if you want, but I think you might need lesser if you are using mackerel. The fish is there to for flavour only, the arrowhead provides texture. I might have been greedy to double the fish that what I should be using. LOL. You might want to try the original ratio that is 1 part fish to 4 parts arrowheads, so that you will taste more arrowhead.
Recipe by: WendyinKK
Makes: 14 pcs
200gm peeled arrowheads
100gm yellowtail fusilier flesh (If using mackerel, can use 70gm)
1 Tbsp dried prawns
1 tsp fish sauce
1 tsp sugar
1/3 tsp salt
1 Tbsp spring onions
A good dash of pepper powder
1. Grate half the arrowheads.
2. Put the balance of arrowhead, fish and dried prawns into a food processor. Let it run until the arrowhead is finely ‘chopped’.
3. Add seasonings and spring onions and process until well combined.
4. Combine with grated arrowhead.
5. Heat a pan and put in some oil. Smear the back of spatula with oil too.
6. Use two spoons to form the paste into a ‘golfball’.
7. Place onto the pan and use back of oily spatula to press the golfball flat.
8. Fry until both sides of fishcake is golden. Dish up.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover