Easiest Way to Prepare Super Quick Homemade Lemony Thai Fish Cakes with Tinned Mackerel
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Speedy Lemony Thai Fish Cakes with Tinned Mackerel. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemony Thai Fish Cakes with Tinned Mackerel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemony Thai Fish Cakes with Tinned Mackerel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemony Thai Fish Cakes with Tinned Mackerel is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Lemony Thai Fish Cakes with Tinned Mackerel using 23 ingredients and 7 steps. Here is how you cook it.
I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty. It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu
Ingredients and spices that need to be Take to make Lemony Thai Fish Cakes with Tinned Mackerel:
- 1 tin ● Tinned mackerel in brine
- 50 grams ● Tofu (I recommend firm)
- 30 grams ● Carrot
- 10 ● Shiso leaves
- 1 small piece ● Finely chopped ginger
- 3 tbsp ● Finely chopped green onion
- 2 tsp ● Toasted black sesame seeds
- 1 tbsp Lemon juice
- 1 tsp ● Soy sauce (or fish sauce)
- 1 tsp ● Sake
- 1 tsp ● Sugar
- 1 ● Salt
- 3 to 4 tablespoons ● Katakuriko
- Sauce
- 1 tbsp Finely chopped green onion
- 1 Red chili pepper (sliced)
- 1 1/2 tbsp Lemon juice
- 1 to 2 teaspoons Sugar
- 1 tsp Soy sauce (or fish sauce)
- 1 tsp Water
- *
- 1 as required Vegetable oil
- 1 Plastic bag
Steps to make to make Lemony Thai Fish Cakes with Tinned Mackerel
- Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce.
- Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients.
- Rub the contents of the bag well. Cut the corner of the bag.
- Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil.
- Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides.
- Combine the sauce ingredients.
- Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento.
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