Lemongrass Curry Fish Cake

Overview

Standardized and customized experience center for famous dishes and tastes Qingdao Chef Sibao Meal Co., Ltd.

Tags

• snacks
• afternoon tea
• autumn recipes
• lunch
• dinner
• chopped fresh lemongrass
• cowpea grains
• curry paste seasoning
• dace paste
• dried cornstarch
• edible oil
• green onion and ginger water
• lettuce leaves
• not exchangeable for gold
• shredded lemon leaves
• sour fish sauce
• fish sauce
• shredded carrots

Ingredients

Steps

1. 1 Dace (can be replaced by other lower-cost freshwater fish such as grass carp), mince the meat into puree

   

2. 2 For every 500 grams of fish puree, add 30 grams of green onion and ginger water, 10 grams of Chef's Four Treasures curry paste, 10 grams of fish sauce, and 30 grams of dry cornstarch, stir well, sprinkle with 80 grams of cowpea pellets, 30 grams of shredded lemon leaves, and 8 grams of chopped fresh lemongrass, mix well, and press into fish cakes weighing about 30 grams each

   

3. 3 Heat the pan with cold oil, add the herb fish cakes, fry half-fry over medium heat until the fish cakes are golden brown and cooked through. Remove and drain the oil and place on a plate. Serve with lettuce leaves, jinbuhuang, shredded carrots and sour fish sauce.