Japanese fish cakes. This recipe is an example of how you can make a delicious dish from the cheapest fish. They are prepared from any white or red fish and are equally tasty, tender and airy.
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Recipe:
Fish fillet (pollock, cod, hake, pink salmon, etc.) -500g.
Eggs - 4 pcs.
Flour -1st.l.
Salt -1 / 2 tsp.
Sugar -1 tsp
Black pepper - to taste
For rice with corn:
Rice -150g.
Water-450 ml.
Salt -1 / 3 tsp.
Onion -1 tsp
Corn -100gr.
Egg -2pcs.
Soy sauce -1 tbsp
COOKING METHOD
Today I cook from pollock. We cut off my pollock fins, remove the insides. We make an incision on the back and now we separate the fillet from the bones. Now we cut off the fillets from the skin. The weight of the finished fillet is 500 grams.
While we are preparing the fillet, we will put the rice to cook for the side dish. Rinse 150 grams of rice well, put in a saucepan, pour 450 ml with water and set to cook until tender, it takes about 20 minutes.
We pass the fish fillet through a meat grinder or grind it with a blender, divide 4 eggs into white and yolk, leave the proteins aside, and add the yolks to the minced fish, add half a teaspoon of salt. spices to taste, I add black pepper, 1 tbsp. flour and mix. Let's put it aside.
Pour in a bowl of 4 squirrels and beat until foamy, now add 1 tsp. sugar and beat until firm peaks. Now gradually add the whipped proteins to the minced meat and mix. The result is a light air mass.
Pour a little vegetable oil into the pan, put the resulting minced meat in a spoon in the pan and fry over low heat until golden brown on both sides and cooked.
At the same time we are engaged in rice. Pour vegetable oil into the pan, beat 2 eggs with a pinch of salt and fry the omelet, as the omelet begins to set, mix it.
Chop the onion and fry it until translucent. Add 100 grams of frozen or canned corn. We fry everything together for about a minute.
Add the pre-cooked rice, and then add the egg omelet. Now add 1 tbsp. Stir the soy sauce and remove from heat.
Serve cutlets with rice and add fresh vegetables.
Whipped proteins give splendor and tenderness to such cutlets.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: