Fermented Fish Cake Recipe (Ngachin)

Fish fillets: White fish fillets are preferred for their mild flavor and firm texture.

Salt: Essential for the fermentation process and enhancing the overall flavor.

Garlic: Adds a pungent and aromatic depth to the mixture.

Ginger: Provides a warm, spicy note that complements the fish.

Sugar: Balances the flavors and aids in fermentation.

Rice flour: Acts as a binder and gives the cakes a light, crispy texture.

Water: Used to create a smooth batter with the rice flour.

Fish sauce: Adds a rich, umami flavor that enhances the taste of the fish cakes.

Oil: Necessary for frying the fish cakes to a golden brown perfection.

When fermenting the fish fillets, ensure they are cut into uniform pieces to allow for even fermentation. This will help the salt, garlic, and ginger penetrate the fish more effectively, resulting in a more consistent flavor throughout the fish cake. Additionally, when frying, make sure the oil is at the right temperature by dropping a small amount of the mixture into the pan first. If it sizzles and browns evenly, the oil is ready for frying the rest of the batter.

• white fish fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and firm texture, making it a suitable replacement for white fish fillets.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with a depth of umami flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it may be slightly less pungent.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated, so use less.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slight floral note.

• rice flour - Substitute with cornstarch: Cornstarch can act as a thickening agent similar to rice flour, though it may result in a slightly different texture.

• water - Substitute with chicken broth: Chicken broth can add more flavor to the mixture compared to plain water.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the fermented fish cakes to cool completely before storing. This helps maintain their texture and flavor.

• For short-term storage, place the fish cakes in an airtight container. Store them in the refrigerator for up to 3 days. Ensure they are well-sealed to prevent any odors from permeating other foods.

• To freeze, arrange the fish cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2-3 hours. This prevents them from sticking together.

• Once frozen, transfer the fish cakes to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, thaw the fish cakes in the refrigerator overnight. This gradual thawing helps retain their texture and flavor.

• For reheating, preheat your oven to 350°F (175°C). Place the fish cakes on a baking sheet and heat for 10-15 minutes, or until warmed through. Alternatively, you can reheat them in a skillet over medium heat until crispy and hot.

• If you prefer a quicker method, use a microwave. Place the fish cakes on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through, being careful not to overcook.

• Serve the reheated fish cakes with your favorite dipping sauce and enjoy them just as fresh as the day they were made.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fermented fish cakes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps retain the crispiness of the fish cakes.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of oil. Place the fish cakes in the skillet and cover with a lid. Heat for about 3-5 minutes on each side or until they are hot and crispy. This method is quick and helps maintain the texture.

• Microwave Method: Place the fish cakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fish cakes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to keep the fish cakes crispy.

• Steaming Method: Place the fish cakes in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until they are heated through. This method keeps the fish cakes moist but may soften the exterior.

• Mixing bowl: To combine the fish fillets, salt, garlic, ginger, and sugar, and later to mix in the rice flour and water.

• Cover: To cover the mixing bowl during the fermentation process.

• Grater: To grate the ginger.

• Garlic press: To mince the garlic cloves.

• Measuring spoons: To measure out the salt, sugar, and fish sauce.

• Measuring cup: To measure the rice flour and water.

• Frying pan: To fry the fish cakes.

• Spatula: To flip the fish cakes while frying.

• Spoon: To drop spoonfuls of the mixture into the frying pan.

• Paper towels: To drain excess oil from the fried fish cakes.

Prepare ingredients in advance: Mince the garlic and grate the ginger ahead of time to streamline the process.

Use a food processor: Blend the fish fillets with other ingredients quickly to save time on manual mixing.

Pre-measure dry ingredients: Have the rice flour and sugar ready to go before starting.

Batch frying: Use a large pan to fry multiple fish cakes at once, reducing overall cooking time.

Make extra: Double the recipe and freeze extra fish cakes for a quick meal later.