Equipment
* optional
Ingredients
Base Components
- 400 g cod fillets, boneless and skinless
- 400 g starchy potatoes, peeled and diced
Aromatics
- 30 g scallions, finely sliced
- 15 g fresh ginger, peeled and minced
- 10 g fresh cilantro, finely chopped
- 10 g red chili, finely diced, seeds removed for less heat
Binding and Seasoning
- 60 g panko breadcrumbs, divided use
- 1 egg, lightly beaten
- 15 ml fish sauce
- 15 ml olive oil, for brushing
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the diced potatoes in a medium pot covered with cold, salted water. Bring to a boil and cook until completely tender when pierced with a fork.
Drain the potatoes thoroughly in a colander, return them to the warm pot to evaporate excess moisture, and crush with a potato masher until smooth. Set aside to cool.
In a sauté pan, gently poach the cod fillets in simmering water until the flesh turns completely opaque and registers an internal temperature of 74°C/165°F.
Remove the cod from the water and drain well. Using a fork, carefully separate the fish into large flakes, ensuring all hidden bones are removed.
In a large mixing bowl, combine the cooled mashed potatoes, flaked cod, scallions, ginger, cilantro, red chili, fish sauce, beaten egg, salt, pepper, and half of the panko breadcrumbs. Mix with a gentle folding motion to keep the cod chunks intact.
Divide the mixture into 8 equal portions and shape them into round patties. Gently press the remaining panko breadcrumbs onto the outside of each cake for a light coating.
Arrange the coated fish cakes on a baking sheet lined with parchment paper. Transfer to the refrigerator to chill and firm up the mixture.
Preheat the oven broiler to high heat and position the oven rack in the upper third of the oven.
Lightly brush the tops of the chilled fish cakes with olive oil. Broil them until the crust is crisp and golden brown, ensuring the cakes reach an internal temperature of at least 74°C/165°F.
Chef's Notes
- For the best structural integrity, always use starchy potatoes like Russets. Waxy potatoes will make the mixture gluey and prevent the cakes from holding a clean shape.
- When combining your base ingredients, use a gentle folding motion rather than aggressive stirring. Maintaining distinct flakes of cod creates a far superior texture compared to a homogenous paste.
- Allowing the potatoes to steam dry in their hot pot for a minute after draining is a crucial technique. It drives off residual water, ensuring your fish cakes will not become soggy.
- Bird's eye chilies provide a sharp, immediate heat. If catering to milder palates, substitute with a deseeded jalapeno, or omit the chili entirely and offer a sweet chili dipping sauce on the side.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat in the oven to maintain crispness.
Freezer: 1 month — Freeze uncooked cakes in a single layer before transferring to a sealed bag.
Reheating: Reheat in a 190C oven for 10-12 minutes until warmed through and crispy.
