Lemony Thai Fish Cakes With Tinned Mackerel Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty. It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty. It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu Lemony Thai Fish Cakes with Tinned Mackerel Share its first Cooksnap! I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty. It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty. It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu Ingredients 12 servings 1 tin ● Tinned mackerel in brine 50 grams ● Tofu (I recommend firm) 30 grams ● Carrot 10 ● Shiso leaves 1 small piece ● Finely chopped ginger 3 tbsp ● Finely chopped green onion 2 tsp ● Toasted black sesame seeds 1 tbsp Lemon juice 1 tsp ● Soy sauce (or fish sauce) 1 tsp ● Sake 1 tsp ● Sugar 1 ● Salt 3 to 4 tablespoons ● Katakuriko Sauce 1 tbsp Finely chopped green onion 1 Red chili pepper (sliced) 1 1/2 tbsp Lemon juice 1 to 2 teaspoons Sugar 1 tsp Soy sauce (or fish sauce) 1 tsp Water * 1 as required Vegetable oil 1 Plastic bag 1 tin ● Tinned mackerel in brine 50 grams ● Tofu (I recommend firm) 30 grams ● Carrot 10 ● Shiso leaves 1 small piece ● Finely chopped ginger 3 tbsp ● Finely chopped green onion 2 tsp ● Toasted black sesame seeds 1 tbsp Lemon juice 1 tsp ● Soy sauce (or fish sauce) 1 tsp ● Sake 1 tsp ● Sugar 1 ● Salt 3 to 4 tablespoons ● Katakuriko Sauce 1 tbsp Finely chopped green onion 1 Red chili pepper (sliced) 1 1/2 tbsp Lemon juice 1 to 2 teaspoons Sugar 1 tsp Soy sauce (or fish sauce) 1 tsp Water * 1 as required Vegetable oil 1 Plastic bag Cooking Instructions 1 Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce. 2 Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients. 3 Rub the contents of the bag well. Cut the corner of the bag. 4 Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil. 5 Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides. 6 Combine the sauce ingredients. 7 Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento. 1 Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce. 1 Mince the carrot. Slice the shiso leaves roughly. Put aside a small portion of finely chopped green onion for the sauce. 2 Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients. 2 Place a bag over a bowl or container. Tip the mackerel from the tin into the bag and add the ● ingredients. 3 Rub the contents of the bag well. Cut the corner of the bag. 3 Rub the contents of the bag well. Cut the corner of the bag. 4 Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil. 4 Heat enough oil to come up to about 1 cm of a frying pan over medium heat. Dip a tablespoon or spoon in the oil. 5 Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides. 5 Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan. Fry on both sides. 6 Combine the sauce ingredients. 6 Combine the sauce ingredients. 7 Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento. 7 Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice. Pack leftovers in your bento. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 14, 2013 07:48 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Indian fish cakes Indian fish cakes Just felt like experimenting today. I wanted fish and could taste indian flavors already. So i decided to make these. Inspired by my indian heritage i decide to put a twist on fish curry and make these cakes. They turned out quite delicious. Try this recipe, build on it, make it better. This was my first run at this one and it can be tweaked in lots of ways. But it is VERY good the way it is. Chat masala can be purchased at any indian market and some international markets. Its an all purpose indian seasoning. 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