Fried Fishcake Recipe (Ngaphe kyaw)

Minced fish fillet: The main protein in the dish, providing a tender and flavorful base.

Breadcrumbs: Used to bind the mixture and add a crispy texture to the fishcakes.

Beaten egg: Acts as a binder to hold the ingredients together.

Fish sauce: Adds a rich umami flavor that enhances the taste of the fishcakes.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a hint of spice and depth to the flavor.

Oil for frying: Used to fry the patties until they are golden brown and crispy.

When mixing the minced fish with the other ingredients, ensure that the breadcrumbs are evenly distributed throughout the mixture. This will help the fishcakes hold together better during frying. Additionally, when shaping the mixture into patties, wet your hands slightly to prevent the mixture from sticking to your fingers, allowing for smoother and more uniform patties.

• minced fish fillet - Substitute with minced chicken: Minced chicken provides a similar texture and can absorb flavors well, making it a good alternative for those who prefer poultry.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, which can give the fishcakes a more delicate texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can act as a binding agent for those who are vegan or have egg allergies.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and saltiness, making it a suitable alternative for those who do not consume fish products.

• salt - Substitute with soy sauce: Soy sauce can also be used to replace salt, adding both saltiness and depth of flavor.

• ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• oil for frying - Substitute with olive oil: Olive oil is a healthier alternative and can be used for frying, though it has a lower smoke point than some other oils.

• Allow the fried fishcakes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled fishcakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the fishcakes within 2-3 days. Ensure the container is sealed tightly to maintain freshness.

• For longer storage, consider freezing. Lay the fishcakes on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the fishcakes to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the fishcakes in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.

• Reheat the fishcakes in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat until crispy and warm.

• Avoid microwaving the fishcakes directly from frozen, as this can make them rubbery and unevenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fried fishcakes 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 breadcrumbs.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of oil. Place the fishcakes in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are heated through. This method keeps the exterior crispy while ensuring the inside is warm.

• Microwave Method: Place the fishcakes on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may not retain the crispiness as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fishcakes 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 is excellent for maintaining the crispy texture of the fried fishcakes.

• Steaming Method: If you prefer a softer texture, you can steam the fishcakes. Place them in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until they are heated through. This method is gentle and keeps the fishcakes moist.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Fork: Useful for beating the egg before adding it to the mixture.

• Measuring cups: To accurately measure the breadcrumbs and oil.

• Measuring spoons: To measure the fish sauce, salt, and black pepper.

• Frying pan: To fry the fishcakes until they are golden brown.

• Spatula: To flip the fishcakes while frying.

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

• Plate: To place the fishcakes on after they have been fried and drained.

Prepare ingredients in advance: Mince the fish fillet and measure out the breadcrumbs, fish sauce, salt, and black pepper beforehand.

Use a food processor: Quickly combine the minced fish, breadcrumbs, beaten egg, fish sauce, salt, and black pepper in a food processor for a uniform mixture.

Preheat the oil: Start heating the oil in the frying pan while shaping the patties to save time.

Shape patties uniformly: Use a cookie cutter or measuring cup to ensure all fishcakes are the same size for even cooking.