6 Ingredient Fish Cakes Recipe (2024)

FAQs

What is the best binder for fish cakes? ›

Eggs and cracker crumbs will help bind everything together below a drift of spice.

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.

Too much sugar, fat or liquid or not enough flour. Or you could be opening your oven before the cake is set and the cake is falling at that point. What can I do to stop my Thai fish cakes falling apart in the frying pan? You need to work the mixture more.

The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.

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.

You can turn one old shirt into a binder as well. To do this, cut the sleeves off, then cut the seams on both sides of the shirt. you now have two binders. To put this binder on, wrap it around your chest as tightly as you can without causing pain or discomfort.

First, use the right “glue.” If you've got the time and patience, a traditional breading (flour, egg and breadcrumbs) will work, but a far less messy and time-consuming binder is mayonnaise. It brings a bit of richness to the fish and spreads onto the fillets with a spatula so you can keep your hands clean.

One of the most common ways to chest bind without wearing a binder is with a sports bra. Not only is this a less restrictive option than a binder, but you probably already have a sports bra or two, so you wouldn't need to purchase anything new.

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

What's in a Japanese fish cake? ›

Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is a processed seafood product eaten in Japanese cuisine. It consists of pureed white fish paste (surimi すり身) that's steamed, grilled, or fried until cooked and firm.

Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.

If the mixture is a little wet, add some more flour and stir it through the mixture until it gets thick enough to dollop into a pan.

Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.

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.

If your oven temperature is too hot it can affect the rise and structure of your cake. Get an oven thermometer and make sure your temperature falls within the right range. You under-mixed the batter. Leaving pockets of dry ingredients that aren't mixed into the batter well enough can cause weak points inside your cake.