Craving a dish that's both delightfully crispy and surprisingly elegant? Look no further than these exquisite quail egg-wrapped fish cakes, a culinary masterpiece that's easier to make than you might think. Imagine the satisfying crunch of the perfectly fried quail egg shell encasing succulent, flavorful fish, all bathed in a rich and savory fish sauce. This recipe transforms simple ingredients into a truly unforgettable appetizer or light meal, perfect for impressing guests or treating yourself to a special culinary experience. The delicate balance of textures and tastes is simply divine.
These aren't your average fish cakes; the quail egg adds a unique element of surprise and textural contrast, elevating the dish to new heights. Prepare to be amazed by how easily these delectable bites come together. Ready to create these culinary gems? Let's dive into the step-by-step instructions!
Tools Needed
- Mortar and pestle
- Pot
- Frying pan
Ingredients
- Quail eggs: 15
- Sliced fish cakes: 300 grams
- Green onions: 30 grams
- Chili peppers: 3
- Garlic cloves: 3
- Shallots: 4
- Seasoning powder: 1/2 teaspoon
- MSG: 1/2 teaspoon
- Coffee sugar: 1/2 teaspoon
- Ground pepper: a little
- Cooking oil
- Salt: a little
- Fish sauce: 2 spoons + 1 spoon for sauce
- Chili sauce: 1 spoon
- Water
- Powdered seeds: 1/5 spoon
Step-by-Step Instructions
Step 1. Prepare the Fish Cakes and Quail Eggs
- Pound garlic, shallots, and chili peppers in a mortar until smooth .
- Marinate fish cakes with seasoning powder, MSG, coffee sugar, ground pepper, half of the pounded mixture, and a little oil .
- Boil quail eggs in water with a little salt until cooked .
- Peel the quail eggs .
- Scoop a spoonful of fish cake, flatten it, place a quail egg in the center, and roll it into a ball .
Step 2. Fry the Fish Cakes
- Fry the fish cakes in hot oil until golden brown .
- Fry the remaining garlic and chili until fragrant .
Step 3. Make the Fish Sauce
- Make the fish sauce by mixing sugar, powdered seeds, fish sauce, water, and chili sauce. Simmer until slightly thickened .
Step 4. Combine and Serve
- Add the fried fish cakes to the fish sauce, stir until evenly coated .
- Stir in chopped green onions .
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Add a little oil to the fish cake mixture to prevent sticking .
- Boil quail eggs on medium heat to prevent cracking .
- Handle the fish cakes gently when adding them to hot oil to avoid breakage .
Nutrition
- N/A
FAQs
1. Can I use a different type of egg instead of quail eggs?
While quail eggs offer a unique size and presentation, you can substitute with small chicken eggs. Just be aware the cooking time might need slight adjustment.
2. What kind of fish works best for this recipe?
Firm white fish like cod, tilapia, or snapper work well. Avoid overly oily fish as they may become greasy.
These fried quail egg-wrapped fish cakes offer a unique and delicious culinary adventure, perfect for any occasion. The combination of crispy exterior and tender fish, enhanced by the fragrant fish sauce, is simply irresistible. Enjoy the satisfying crunch and flavorful explosion in every bite!