Vietnamese Style Fish Cakes with Lingcod

Caught some big lings this weekend, and decided to use the rib and belly meat from the ling that is usually bony and not great for much to make a Vietnamese style fish cake that I learned when I took a cooking class in Hoi An, Vietnam a couple years back.

First I scraped all the meat off from the bones with a small spoon and set it aside in a bowl.

Then I diced/minced up some lemongrass, shallots, garlic.

Then after cutting the fish up into small chunks, I put all the ingredients into a wooden mortar bowl, and went to town with the pestle and smashed it up until it looked like a fine paste.



Then I added 2 eggs, a bit of flour, and seasoning and mixed it all up.

Then you heat up the pan with oil and fry them until they're nice and golden colored on both sides.  They turned out delicious, and the whole house smelled amazing with all the aromatics.  The only difference I would do next time is try to get as much water out of the lingcod meat before turning it into a paste, so it holds the shape better when you form it into cakes.

A great way to use meat that you normally wouldn't use.



Here's the recipe:


Enjoy!

Thank you!!!

Thanks for sharing the recipe Curplunkie.

I love fish cakes! It's usually the first thing I make after cleaning a salmon - just scrap the meat from the carcass and give it a rough chop, add some ginger, green onion and soy sauce. Form a patty and fry - I find it will hold together even without an egg if you handle it carefully. Yum!

So many different ways to prepare - I like the fully mushed together versions as well. Thanks for the recipe and the reminder to switch it up a bit!

Cheers,
Brad

Thanks for the new recipe idea, sounds tasty!

Dip it in a little bit of chili sauce its amazing 

Cheers

Caught some big lings this weekend, and decided to use the rib and belly meat from the ling that is usually bony and not great for much to make a Vietnamese style fish cake that I learned when I took a cooking class in Hoi An, Vietnam a couple years back.

First I scraped all the meat off from the bones with a small spoon and set it aside in a bowl.

Then I diced/minced up some lemongrass, shallots, garlic.

Then after cutting the fish up into small chunks, I put all the ingredients into a wooden mortar bowl, and went to town with the pestle and smashed it up until it looked like a fine paste.

The pics aren't there any more or the recipe....




Then I added 2 eggs, a bit of flour, and seasoning and mixed it all up.

Then you heat up the pan with oil and fry them until they're nice and golden colored on both sides.  They turned out delicious, and the whole house smelled amazing with all the aromatics.  The only difference I would do next time is try to get as much water out of the lingcod meat before turning it into a paste, so it holds the shape better when you form it into cakes.

A great way to use meat that you normally wouldn't use.



Here's the recipe:


Enjoy!

Filthy fish cakes are yummy!!

Sounds incredibly good going to have to try this out!!!
Thanks