Bacalhau Macau
eatoplan
December 11, 2024
These Bacalhau Macau fish cakes are a crispy, golden delight, blending the rich flavors of salted cod, mashed potatoes, green onions, and aromatic seasonings. The salted cod is soaked, shredded, and mixed with creamy mashed potatoes, then enhanced with ginger, garlic, olives, and a hint of sesame oil for an irresistible depth of flavor.
Lightened with whipped cream for an airy texture, these fish cakes are coated in breadcrumbs, pan-fried until crisp, and served warm for a perfectly balanced bite. Whether as an appetizer or a main dish, these crispy-on-the-outside, tender-on-the-inside fish cakes are a delicious taste of Macau’s fusion cuisine!
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Ingredients:
Adjust Servings
| 1cup japanese breadcrumbs (panko) | |
| 1teaspoon butter melted | |
| 0.25cup cilantro minced | |
| 1 egg | |
| 1 egg white | |
| 1.5teaspoons garlic minced | |
| 1teaspoon ginger grated | |
| 0.25cup green onion chopped | |
| 0.75pound russet [idaho] potato peeled, (abt 2) | |
| 0.25cup oil-cured olives pitted, chopped | |
| 1tsp salt | |
| 0.5pound salt cod fillets | |
| 2teaspoons sesame oil | |
| 0.5cup whipping cream | |
| 0.25teaspoon pepper white, freshly-ground |
Directions
1.
Prepare the Cod
1. Place the salted cod in a bowl and cover with cold water. Soak for 6–8 hours, changing the water 1–2 times. | 2. Drain the cod, rinse thoroughly, and pat it dry. Shred the cod with your fingers into fine pieces.
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2.
Cook the Potatoes
1. In a medium saucepan, bring 3 inches of water to a boil. Add the diced potatoes and cook for 10–12 minutes, or until tender. | 2. Drain the potatoes, return them to the hot pan briefly to evaporate excess moisture, then mash until smooth. | 3. Mix in the butter until fully combined.
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3.
Combine the Ingredients
1. Stir the shredded cod into the mashed potatoes. | 2. Add green onions, cilantro, olives, egg white, sesame oil, salt, garlic, ginger, and black pepper. Mix well.
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4.
Incorporate Whipped Cream
1. In a chilled bowl, whip the cream until it forms soft peaks. | 2. Gently fold the whipped cream into the cod-potato mixture with a rubber spatula until evenly combined.
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5.
Shape the Fish Cakes
1. Using two large spoons, form about 3 tablespoons of the mixture into oval-shaped fish cakes. | 2. Place the formed cakes onto a baking sheet. Repeat with the remaining mixture.
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6.
Coat the Fish Cakes
1. Spread breadcrumbs on a plate and beat the egg in a shallow bowl. | 2. Dip each fish cake into the beaten egg, letting the excess drip off, then coat it in breadcrumbs. | 3. Return the coated cakes to the baking sheet.
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7.
Fry the Fish Cakes
1. Heat a large skillet over medium heat and add 1/4 inch of vegetable oil. | 2. Once the oil is hot (a small piece of fish cake should sizzle immediately), add the fish cakes in batches, ensuring they do not touch. | 3. Cook for 5–7 minutes, turning once, until golden brown.
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8.
Drain and Serve
1. Remove the cooked fish cakes with a slotted spoon and place them on paper towels to drain excess oil. | 2. Repeat with the remaining cakes if necessary. | 3. Serve warm.
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