This fish cake recipe comes from my neighbour who runs a mee stall just at the junction of Brooke Drive and Kampong Nyabour Road in Sibu.
She cooks the best Fried mee soup, Foochow style. According to her, the secret is in the soup which is so fragrant because of a few generous slices of pig stomach and of course, black pepper.
Ingredients:
750 gm fish fillet
2 Tbsp ground black pepper
l egg
2 Bombay onions, finely sliced
l long red chili, seeded and finely chopped
l tsp sugar
l Tbsp coriander (use more if you like)
2 Tbsp cooking oil
Homemade chili sauce
Blend 10 chillies with 2 Tbsp gula melaka or gula apong,add juices of 6 limes, 4 to 5 pips of garlic, 3 cm slice of ginger and a little bit of fish gravy.
Method
1. Place fish, pepper in a big mortar and pound until smooth.
2. Transfer to a bowl and add egg and beat until smooth. (We don't use food processor)
3. Stir in onions,chili and coriander. Shape into 15 -20 evenly sized flattened patties.
4. Preheat frying pan on a medium fire. Brush it lightly with oil. Cook fish cakes for 3 to 4 minutes on each side until golden and cooked through.
5. Drain on paper towels.
6. Serve hot with our young mango salad and our homemade chili sauce.
(If you do not have a blender, a mortar and pestle will do to make the chili sauce.)
Tuesday, June 12, 2007
Fish Cakes
Memoir by I Am Sarawakiana at 10:52 AM
Subscribe to:
Post Comments (Atom)
2 memories:
There was a time when fish cake were bought from Singapore!!!
Yes, Singapore was was an entrepot for all of us.
And if we had relatives going to Singapore, it was very exciting for everyone. On their return, and typical of Foochows then, they would bring gifts, especially gifts of food like fish balls, sweet barbequed meats, sausages,etc.
An aunt once bought eight handbags and had a lovely display. I was very amused to think of someone who could love handbags so much. But I also know of an aunt who had only one hand bag for twenty years.
Post a Comment