( Khmer Krom fish cake)
Golden fried fish cake flavor with spicy lemon grass and a touch of Khmer famous pahok (pickle fish) is absolutely scrumptious.
Back home, we use mortal and pestles to pounded fresh, boneless, skinless fish fillets and spices, which time consumed. Here, fresh frozen grounded fish sold at most Asian markets, which help making Pahet in a zippy.
- Ingredients :
- 1 lb Fresh grounded fish, or 1 package frozen grounded fish
- 2 Cloves garlic, minced
- 3 Stalks green onion, chopped
- 3 Tablespoons minced lemon grass
- 1 Tablespoon fish sauce
- 1 Teaspoon sugar
- ¼ Teaspoon black pepper
- 3 Chopped hot chili pepper, or to your taste(option)
- 1 Teaspoon creamy style pickle fish (pahok)
- 3 Tablespoons vegetable oil
- Procedures :
In a large bowl,put grounded fish with garlic, green onion,lemon grass, fish sauce, sugar, black pepper, chili pepper, pickle fish( pahok), and 1 tablespoon oil, mix well.
Spoon some prepared grounded fish and using your hands to form a small patty, repeat the process till done.
Pre heat a skillet or wok in medium high temperature.
When skillet is hot, add remaining oil and pan fry fish patties till each fish cake is golden brown on both sides.
When fish cake cooked, removed it from heat and cut to bite sizes before serve.
Serve hot or warm with rice or as mahope sar ( apetizer).
Copyright by Mylinh Nakry.