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| Fish Cake |
Let's get started, note the ingredients
1. Bhetki Fillet 500 grams
2. Lemon 1 no
3. Salt to taste
4. Carrot 50 grams
5. Onion 30 grams
6. Leek 10 grams
7. Celery 5 grams
8. Vinegar 10 ml
9. Bay leaf 2 nos
10. Clove 5 nos
11. Peppercorn 10 nos
12. Potato 300 grams
13. White pepper powder 2 teaspoon
14. Eggs 2 nos
15. Refined Flour 50 grams
16. Breadcrumbs 300 grams
17. Refined Oil 500 ml
The procedure of Fish cake is very easy, just follow me and you will be an expert
Deskin and debone the Bhetki fillet, cut them into moderate pieces and do the first marination by submerging the pieces of the Bhetki Fillet into a solution of lime juice, water, salt and vinegar.
Allow the first marination for about 1 hour
Make the court-bouillon, a fortified liquid which is a mixture of water, Sage, Basil, aromatic bay leaf, celery, parsley, peppercorns, onion, cloves, milk, carrot, wine, lemon or vinegar.
Now poach the fish into court-bouillon in a steamer. In this particular case some chopped carrot, chopped onions needs to be put into the court-bouillon during poaching the fish.
Boil potatoes with jacket.
After poaching the fish, take it out in a platter.
Now smash the fish along with the potatoes, leek, celery, chopped onions,salt and white pepper powder needs to mixed and smash thoroughly for an even mix. After that add a dash of lime juice and mix well.
Now to take out extra moisture from this mixture saute with about 2 teaspoon of refined oil till dry consistency
Now cool the mixture and after cooling make small roundels out of the mixture and give it a tikki like shape or you can make any shape out of it.
Make English Batter by mixing 2 eggs, refined flour and lime juice.
Dip the roundels of the mixture into the English Batter, coat it with bread crumbs and deep fat fry it to golden brown consistency.
We are ready to serve our Fish Cake with fish Fish Sauce or tomato ketchup.
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| Fish Cake ready to serve |
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