Filipino Style Fish Cakes Recipes

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 FISH ESCABECHE

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
• Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.