Deep fried fish cakes (cha ca chien)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | White fish |
| ⅔ | cup | Coconut milk |
| OR cow's milk | ||
| ½ | pounds | Sweet potatoes -- boiled and |
| Mashed | ||
| 2 | Tomatoes -- skinned and | |
| Chopped | ||
| 2 | tablespoons | Chopped fresh cilantro |
| 2 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 2 | tablespoons | Light soy sauce mixed |
| With 1 tsp. anchovy extract | ||
| 2 | Eggs -- lightly beaten | |
| Rice flour | ||
| OR all-purpose flour | ||
| Vegetable oil -- for deep | ||
| Frying | ||
| Lettuce leaves | ||
| Sprigs of mint | ||
Directions
GARNISH
1. Cover the fish with the coconut milk. (If there is not sufficient add a little water or cow's milk.) Bring the milt to a boil and simmer for 10 minutes or until the fish is tender. Remove any skin or bones and flake the fish. 2. Place the fish, potato, tomatoes, and cilantro in a bowl and mix well. 3. Combine the Nuoc mam sauce and egg. Add half the mixture slowly to the fish mixture so that it retains its shape. Add some flour if the mixture is too runny. 4. Shape the mixture into small balls. Dip each ball into the remaining egg and Nuoc Mam sauce mixture, and roll into the rice flour. 5. Heat the oil until it is smoking and deep-fry until the balls are golden brown. 6. Serve hot, garnished with the lettuce and sprigs of mint.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books