Filipino Fish Cakes Recipes

MAUREEN'S PILCHARD FISH CAKES

Steps:

• Drain the pilchards, retaining the tomato sauce.
• Add to mashed potato and beaten egg, mixture must be quite stiff.
• Add onion and seasoning.
• Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
• (If desired, allow to cool and freeze - can be re-heated in microwave).
• Serve with reserved tomato juice, simmered with italian herbs and parmesan.

FILIPINO FISH CAKES

Steps:

• Slice the fish filets into thin strips. Season the strips with salt and pepper.
• Prepare the batter - add flour into a mixing bowl, then slowly add lime soda while stirring it constantly. Add enough liquid until you get a pancake batter consistency.
• Season the batter with salt, fish sauce, ground black pepper, paprika, and sriracha hot sauce. Mix all these ingredients until they're well incorporated.
• Add the fish meat into the batter along with the carrots and green onions. Mix all of them well until all are well coated.
• Add oil into a frying pan and heat until a drop of water sizzles in the oil. Spoon the fish cake mixture into half a cup measuring cup and then add to the frying pan and press down to form then into pancake shapes.
• Fry them over medium heat for 4 minutes on each side.
• Remove the fish cakes to a plate lined with paper towels to drain the excess oil.
• Serve with sriracha sauce and/or vinegar to dip them inches.

FILIPINO STYLE FISH CAKES

Steps:

• coarsley grate the potato and carrots
• Chop the onion coarsley.
• Mix together the fish with above ingredients.
• add enough eggs so mixture is coated well.
• then add some flour and mix so that mixture is quite sticky.
• add salt and pepper.
• make fish cakes not too big and flatten with hand and drop in shallow oil.

MANUELA'S FISH CAKES

Steps:

• Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
• Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
• When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
• Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
• Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.