Fish | Making pure mackerel fish cake edit 1

Hi! There. Do you wanna learn how to make fish cakes by hand? Today we’re going to

show you just that. It’s a very common
ingredient in flat noodles, fried rice

noodles, fish soup noodles in Singapore and Malaysia. Not all types of mackerels are

suitable to make fish cakes some don’t hold up to the firmness and tend to be

powdery so make sure you pick one with spotted skin and request the fishmonger

to fillet it for you. If I’m not wrong it’s called Japanese/ Spanish mackerels.

Before I start working on the fish cakes. It’s best to line the table with a layer

of thick newspaper, so that it’s easier to clean later the other two ingredients

you are going to need are salt and white grounded pepper. You will also need a saline solution.

with a ratio of one teaspoon to a cup of water. Dip your spoon into the saline

solution and gently start scraping from the top towards the skin. Break up the

fillet into manageable sections and do it slowly.

Watch out for bones along the length of the middle spine

if you feel or see any bones remove them once you’re done scraping, check to see

if you missed out any bones. If not, put them aside. You may now proceed to scrap

the next fillet remember to scrap slowly and gently when

you reach the stomach cavity can choose to throw away this part, or you

can choose to be very careful to not include any blood clots along the

stomach lining . It can smell very fishy.

Once you’re done place the fish into a bowl for seasoning and kneading. Add a

bit of salt and white grounded pepper to taste. In this video we added about a

quarter teaspoon of salt and pepper.

Don’t forget the saline solution also add salt into the fish. So when you add

salt into the fish, do go sparingly you don’t want to have a salty fish cake. In

order to start kneading, prepare a bowl of fresh salted water.

Once you’ve wet your hands of the salted water, press and fold with the heel of

your palm. Keep kneading until the consistency feels like a smooth paste,

and the longer you need, the finer the texture. We did this for about 20 minutes

and if you want it to be even finer you can use a cleaver to means the dough but

today we are not going to give it a mincing treatment. We don’t mind a bit of

lump in the fish cake it feels more homemade and rustic that way. If your arm

gets tired, you can pick up the dough and slam it onto the chopping board. It’s

quite fun actually but make sure you have a sturdy table if your hands get

sticky, remember to dip your hands into the

salted water. When you have needed about 30 minutes. It

will feel smooth and springy. Compress your dough to remove any bubbles and then

shape it into a 2-inch thick disc next get your knife and wet it with the

salted water. This will prevent your fish cake from sticking onto the blade. Cut

your fish dough into 1 to 2 inch thick slices. If you see some muscle fibres

still intact, don’t worry about it once you fry it you won’t be able to see it.

Oh and do you know you can also make fish balls out of these fish cakes just

roll them up in your palm and squeeze and scoop squeeze and scoop it’s that

easy. Place all the fish balls into the salted water to retain the freshness.

Preferably covering the top of the fish balls. When you’re ready. Let’s move to the

stove to start frying. Heat up about 2 tbsp of cooking oil on your wok and when

it starts smoking lift your fish cakes gently onto the wok, you don’t want them

to break apart just at the last minute. Fry them at a medium heat until it is

brown.

Then, that’s it. You can let it cool and then slice them into thin pieces.

Then you can add them into your fried noodles, Fried rice or any dishes. We

should have added some cooking oil before we started frying the fish balls.

As you can see, the fish balls got stuck. So we added some more oil and continued frying.

Remember to be patient when you fry the slower the fire the less possibility

that it will get burnt. Try not to turn it if it sticks to the wok that means

it’s not brown enough. But patience is the virtue not bestowed upon everyone. I

think a better way to cook these fish balls is to boil them in hot boiling

water. Thank you for watching and please click like or subscribe there’ll be more

videos coming. And as for the fish skin

bury it where you have your veggies or flowers growing. Your plants you thank

you. Bye