IngredientsFor about 15 fish patties.
- ½ kilo cod
- 750 g plaice fillet
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tsp roughly grounded black pepper
- ½ chili pepper, chopped (the top with seed for heat; the bottom with less seed for mild taste)
- 2 tbsp sugar
- 2½ tbsp fish sauce
- ½ tbsp potato starch
- ¼ tsp baking powder
- oil in a bowl, to form the fish patties
- oil, to fry the fish patties
- Clean the cod and plaice fillet and cut them into small pieces. Put the fish in a large bowl.
- Mash the shallots and garlic in a mortar into a fine paste.
- Put the shallot-garlic paste, ground pepper, chili, sugar, fish sauce, potato starch and baking powder to the fish and stir well. Cover the fish with foil and let stand at least 2 hours in the refrigerator.
- Grind the fish in the food processor into a fine paste. The structure is to taste, but usually a very fine fish paste is chosen. Put the fish mince in a bowl and cover with foil. Allow a day in the fridge.
- Put in a bowl some oil to grease the hands thus forming the fish patties. To form the patties I use disposable gloves, but bare hands will do too. Put some oil on your hands and form a small ball with the fish paste. Press the ball with the hands flat to the desired shape. It is also possible to use a baking tin as a mold, coated with foil to form the patties so that they do not stick to the baking mold. Remove the foil after the formation of the patties.
- Heat oil in a wok or frying pan. Deep-fry one side of the fish burger in about 10 minutes until golden brown underside, turn over and cook the other side for about 5 minutes until golden. Let the fish cakes drain on paper towels and let stand a while before use.