Num trey bai chien.
(Anchovy fish cake).
Delicious anchovy fish cake is Khmer Krom country food.
Our people like anchovy fish cake wraps with lettuce, cucumber and fresh herbs, and dips in sweet fish sauce.
- Ingredients :
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Package Anchovy, Asian boy brand, find at frozen section at most Asian markets, removed stomach and heads, rinsed and drained
- 1 Tablespoon fish sauce
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- 2 Eggs, slightly beaten
- 1 Cup water
- 1 Cup All purpose flour
- 2 Tablespoons cornstarch
- 1 Teaspoon turmeric powder, or 1 tablespoon grated fresh turmeric roots
- 1 Teaspoon sugar
- ¼ Teaspoon salt
- 5 Stalks green onions, chopped
- 3 Tablespoons vegetable oil for fry
- Procedures :
Pre heat a non-stick skillet or wok with high temperature.
When skillet is hot, add 2 tablespoons oil, garlic and fish.
Seasoning with fish sauce, sugar and black pepper, stirs well, turn off the heat and set a side.
In a large mixing bowl, mix 2 eggs with water, flour, cornstarch, turmeric powder, sugar, salt and green onion, mix well, add cooked fish, stirs fish in with flour batter, set a side.
Pour 3 tablespoons oil in to a small bowl, set a side.
Pre heat a fry-pan or wok with medium high temperature.
When fry-pan is hot, pour a little oil enough to coast in side fry-pan, spoon out some fish batter, spreads evenly on hot fry-pan to shape like a small pancake. Pan-fry each fish cake till both sides golden brown, continue to fry fish cake till fish batter gone. Make about 8 cakes.
Serve hot with rice or with lettuces, mints, slice cucumber and sweet fish sauce.
Copyright by Mylinh Nakry.