Home Food & Receipts The Tasty Treat of the Da River: The Little Finger-Sized Fish with...

Food & Receipts

The Tasty Treat of the Da River: The Little Finger-Sized Fish with a Big Price Tag

13 November, 2024

Silver carp, a delicacy of the Da River, is also known as glass carp or candle carp. This fish is unique for its white flesh, lack of bones, and thin-as-thread intestines. When cooked, the fish transforms into a chewy, non-crumbly texture with a touch of sweetness.

Silver carp are small in size, even smaller than a chopstick’s head, and they usually swim in schools. After purchasing or catching them, you can clean the fish, marinate them lightly with salt, and store them in airtight containers or plastic bags in the freezer for up to a month.

With its natural sweetness and chewy texture, silver carp is a versatile ingredient. It can be turned into delicious dishes such as fishcakes or sour soup, but the most famous and beloved dish is undoubtedly silver carp fishcakes.

The cooked silver carp has a chewy texture and a sweet taste.

1. Ingredients for Silver Carp Fishcakes

– Silver carp: 400 grams

– Minced or ground pork: 200 grams

– Eggs: 2

– Pork paste: 200 grams

– Herbs: Rau ram (Vietnamese coriander), spring onions, dill, chili peppers, lá lốt (Vietnamese piper sarmentosum)

– Seasonings: Ground pepper, fish sauce, seasoning powder

2. How to Make Silver Carp Fishcakes

Step 1: Prepare the Ingredients

– Rinse the silver carp thoroughly in clean water and drain.

– Remove any wilted or discolored leaves from the herbs. Wash and chop the rau ram, spring onions, dill, and lá lốt finely.

– Cut the stems off the chili peppers and rinse before chopping finely.

Step 2: Mix the Fishcake Filling

– In a clean bowl, combine the minced pork, spring onions, pork paste, dill, eggs, silver carp, lá lốt, rau ram, and other chopped herbs.

– Add 1 tablespoon of fish sauce, ½ teaspoon of ground pepper, and 1 teaspoon of seasoning powder. Mix well with a spoon or chopsticks.

– Marinate the mixture in the refrigerator for 15 to 20 minutes to allow the flavors to blend. Then, shape the mixture into round or flat patties according to your preference.

You can shape the fishcake mixture into bite-sized pieces.

Step 3: Fry the Fishcakes

– Place a pan over medium heat and add oil or fat. Wait until the oil is hot enough for frying.

– Carefully place the silver carp fishcakes into the pan and fry until they are golden brown and cooked through. Remove from the oil and drain on a paper towel.

The cooked silver carp fishcakes will have an inviting aroma and a crispy texture. They can be enjoyed as is or served with rice vermicelli or hot rice.

Silver carp fishcakes can be enjoyed on their own or with rice vermicelli or hot rice.

3. Notes when Making Silver Carp Fishcakes

– When buying silver carp, look for fish with slender bodies, translucent white flesh, and firm yet elastic meat. Avoid fish that appear dull in color, swim weakly, or have an unpleasant odor.

– If you’re not using pre-ground pork, choose a mixture of lean and fatty pork for better flavor and texture. You can buy ground pork from reputable shops to ensure quality.

– To eliminate the fishy smell, soak the silver carp in washed rice water for about 15 minutes before rinsing and proceeding with the recipe.