Vietnamese Fish Cake (Cha Ca)

This Vietnamese fish cake reminds me of the Thai version one :D Looks rather similar but slight difference in the herbs used. Both are equally tasty but I find that the Vietnamese version taste lighter than the Thai one. Instead of using ready made fish paste, the fish cake is made from fresh fish fillet blended with spices and herbs thereafter shaped into round disc and pan frying till golden brown. Fast and simple dish which can be whipped up anytime :D

Recipe ref : Kitchen Corner

Ingredient (12 patties)

• 450gm tilapia fillets
• 1 egg
• 1 tsp sugar
• 1 tbsp fish sauce
• 1/2 tsp turmeric powder
• 2 garlic, mashed
• 1/2 tsp white pepper
• 1 tsp dried chilli flakes
• 2 stalks spring onion, roughly chopped
• handful of thai basil, roughly chopped

Method

1. Cut fish into chunks and marinate with sugar, fish sauce, garlic, egg and pepper. Chill for at least 1 hour or overnight in fridge.
2. Transfer mixture into a food process and blend to form a coarse mixture.
3. Add in basil, spring onion and chilli flakes and blend to just combine.
4. Remove mixture from the processor. Grease hands with oil. Shape mixture into 12 round flat patties.
5. Heat some oil in a pan. Pan fry fish cakes till golden brown on both sides. Drain on paper towels and serve with Nouc Mam Cham Ngot (recipe below).

Marinated tilapia chunks, thai sweet basil & spring onions

Blend in food processor and shaped into patties

Pan frying in hot oil till golden brown

Dipping in simple fish sauce with some chilli padi...shiok!

I am submitting this post to Asian Food Fest – IndoChina hosted by Kelly Siew Cooks