Simple fish cake recipe | Jamie Oliver fish recipes (2024)

FAQs

How does Jamie Oliver make fish cakes? ›

What can I do to stop my Thai fish cakes falling apart in the frying pan? You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.

Most version include egg which is used as a binder. In this recipe, you have that option but personally I prefer the texture without the egg. Adding egg gives the Thai fish cakes a rubbery texture which some people like.

Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don't fall apart in the sauté pan.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

What Is Kamaboko? Kamaboko is a type of Japanese fish cake made from pureed white fish, called surimi (ground meat). The fish cake includes binding agents, such as egg whites, and natural flavoring, like sake. Kamaboko is made by steaming, frying, poaching, or grilling the fish cake until it is firm.

Light on the stomach and easy to digest, Fish Cakes are also a healthy addition to your diet as they are rich in Omega-3 fatty acids. Here we share a Fish Cake recipe that is flavourful and easy to make. You can also make this recipe as a snack for a birthday party or a kitty party.

The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.

I like to serve them with a simple green salad, a side of lemon wedges and some extra Tartare Sauce. If you made a batch of my sauce, you will have plenty left over to serve alongside the meal. These fish cakes also go well with vegetables like mushy peas or a side of roast potatoes.

How do you know if fish cake is off? ›

If it smells stronger than usual, it's best to throw it out. Also, feel the texture with your clean fingers; it should not be too hard or too mushy. Finally, look for a change of color, like if it turned grey or dark, it's no longer safe. Never leave fish cakes out for more than 2 hours at room temperature.

Using moist-heat cooking methods -- poaching, steaming, braising or baking in parchment paper or foil -- and avoiding overcooking help keep lean fish succulent and flavorful.

Overcooking: When the fish is fried for too long, the heat causes the proteins to break down and the texture becomes rubbery. Improper coating: If the coating on the fish is too thick or uneven, it can trap moisture inside and prevent the fish from cooking evenly, leading to a rubbery texture.

Once seafood gets dry, it is difficult to recover it. But lemon juice is going to be your best friend here. If putting lemon juice on top of the seafood is not enough--try simmering the seafood in a little bit of butter and lemon juice. Water won't really help you too much, and you never want to cook it in broth.

Fish cakes are made from ground fish and flour or starch that is formed into small loafs and then steamed or fried. Fish cakes are used in a variety of Japanese dishes such as soups and stews, appetizers and boxed lunches. In the olden days, this fish cake was formed around bamboo (chiku) skewers and cooked.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.