fishcake

Char kway teow is one of Malaysia's best-known culinary exports, says Shannon Harley.

Char kway teow

Dragon & Phoenix dried red chillies

red chilli, chopped

Asian (red) eschalots, chopped

garlic cloves, chopped

tbs Yeo’s light soy sauce

tbs Lee Kum Kee dark soy sauce

tbs Squid Brand fish sauce

tsp caster sugar

tsp white pepper

(80 milliliters) sunflower oil

green prawns, peeled (tails intact), deveined

fishcake (from Asian supermarkets), thinly sliced

lap cheong (Chinese sausages), thinly sliced

fresh rice noodles

eggs, lightly beaten

(160 grams) bean sprouts

garlic chives,

Lime cheeks and thinly sliced red chilli

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Take the great British fishcake, shrink it to cocktail size, and it becomes a great nibble that’s perfect with a Pimm’s.

Cocktail fishcakes

salmon trout

potato, cooked, mashed

Worcestershire sauce

tomato sauce (ketchup)

tsp grated lemon zest

tbsp chopped flat-leaf parsley

(50 grams) plain flour

eggs, beaten

(100 grams) dried breadcrumbs

unsalted butter

Sunflower oil, to shallow-fry

lemon,

A quick and easy side dish made with eomuk (fish cake). Make it mild or spicy to your taste.

Eomuk Bokkeum (Stir-fried Fish Cake)

fish cake (about 4 sheets)

onion

garlic

scallion

red chili pepper

green chili pepper (or 1/4 green bell pepper)

soy sauce

rice wine (or mirin)

sugar (or two teaspoons if you like it sweeter)

black pepper

Bring a medium pot of water to a boil and turn the heat off. Plunge the fish cake for 30 seconds. Drain and cool. This step removes excess oil and softens the fish cake, but you can skip it if you want.

Cut the fish cake into bite size pieces. Thinly slice the vegetables.

Heat a non-stick pan with 2 tablespoons of oil over medium high heat. Add the garlic, onion, and scallions, and cook for a minute. Reduce the heat to medium. Add the fish cake and chili peppers, and stir-fry for about 1 minute.

Add the sauce ingredients over the fish cake and vegetables. Stir well, and cook until the sauce is well distributed and absorbed and the fish cake and vegetables are tender, about 1 minute.

Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration

Curried fishcake bites

spring onions

skinless cod loin

coriander

tsp Madras curry powder

lemon juice

tbsp cornflour

tbsp almonds

rapeseed oil

mango

cucumber

cherry tomatoes

coriander leaves

cocktail sticks

Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.

Heat a drizzle of the oil in a large non-stick frying pan. Fry half the fishcakes for 1-2 mins each side until firm and golden. Remove from the pan and repeat with the other fishcakes. Will keep in the fridge for up to two days.

To serve, thread the mango and cucumber onto 12 cocktail sticks, then the cherry tomato and a coriander leaf on the remaining sticks. Warm the fishcakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango version into the side of the fishcakes, then spear the cherry tomato version through the top of the remaining fishcakes.

Top 4 fishcake recipes from across the web

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Char kway teow

Cocktail fishcakes

Eomuk Bokkeum (Stir-fried Fish Cake...

Curried fishcake bites

Top 4 fishcake recipes from across the web

The most viewed fishcake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Char kway teow

Cocktail fishcakes

Eomuk Bokkeum (Stir-fried Fish Cake...

Curried fishcake bites

The most viewed fishcake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine