Banh Trang, the delicate rice paper found throughout Southeast Asia, transforms into something truly magical in this recipe for crispy fish cakes. Imagine the satisfying crunch of perfectly fried Banh Trang, encasing a flavorful mixture of white fish, herbs, and aromatic spices. This isn't your average fish cake; it's a delightful explosion of textures and tastes, offering a unique and exciting culinary experience. The combination of the crispy exterior and the soft, succulent fish filling creates a harmonious balance that will tantalize your taste buds. Each bite is a journey through a symphony of flavors, promising a truly unforgettable dish.
This recipe for crispy fish cake Banh Trang is surprisingly easy to make, even for novice cooks. We'll guide you through each step, from preparing the fish mixture to achieving that perfect golden-brown crispiness. Ready to embark on a culinary adventure? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Mortar and pestle
- Spoon
- Pan
- Chopsticks
- Basket
Ingredients
- Fish cake: 300g
- Garlic: 2 cloves
- Shallot: 1
- Banh Tre (Rice Paper)
- Fish sauce
- Herbs
- Lettuce
- Green leaf (specify type)
- Ground pepper: 1/3 teaspoon
- MSG: 1/2 teaspoon
- Seasoning powder: 1 teaspoon
- Green onions
Step-by-Step Instructions
Step 1. Prepare the Fish Cake Filling
- Grind garlic and shallot into a smooth paste.
- Marinate fish cake with garlic-shallot paste, pepper, MSG, seasoning powder, and chopped green onions. Ensure the mixture is well combined and slightly chewy.
Step 2. Assemble and Fry the Fish Cakes
- Spread a thin layer of fish cake mixture onto half of each Banh Tre (rough side).
- Fold the other half of the Banh Tre over the filling.
- Heat cooking oil in a pan over medium-low heat.
- Carefully fry the Banh Trang, ensuring not to overcrowd the pan. Use chopsticks to gently press down on any bubbles that form to create flat, crispy cakes.
- Flip the cakes and fry the other side until golden brown and crispy.
- Remove from the pan and place in a basket to drain excess oil.
Step 3. Cut and Serve
- Cut the fried fish cakes into smaller pieces.
- Serve with raw vegetables and sweet and sour garlic chili fish sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't let the fish cake mixture be too lumpy; spread it thinly and evenly onto the Banh Tre.
- Don't overcrowd the pan when frying; fry in batches to ensure even cooking and crispiness.
- Use chopsticks to manage the Banh Trang during frying; this prevents breaking and ensures even crispiness.
- Fry at a lower than average heat to prevent the rice paper from burning and ensure the inside is cooked properly.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 30-40g
- Protein: 25-30g
FAQs
1. Can I use frozen fish for this recipe?
Yes, but make sure it's fully thawed and patted completely dry before using. Excess moisture will prevent the fish cakes from crisping properly.
2. What kind of vegetables work best?
Crisp vegetables like shredded carrots, bell peppers, cucumber, and lettuce are ideal. Avoid anything too watery.
3. How can I make the sweet and sour sauce spicier?
Add a pinch of chili flakes or a dash of your favorite hot sauce to the sweet and sour sauce mixture for extra heat.
This Crispy Fish Cake recipe offers a delightful balance of textures and tastes, making it a perfect appetizer or light meal. The vibrant raw vegetables and tangy sweet and sour sauce complement the crispy fish cakes beautifully, creating a truly satisfying culinary experience. Enjoy this easy-to-make dish and impress your friends and family with your newfound culinary skills!