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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 3 minutes |
| Servings |
people
|
Ingredients
- 1 kg mackerel fish
- 200 gr ground meat
- 1 a handful dill
- 3 branches Green onion
- 2 bulbs Dry onions
- Cooking oil
- 1 teaspoon White sugar
- seasoning, salt, fish sauce, pepper, MSG (optional)
Ingredients
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Rate this recipe!
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Instructions
- -Step 1: Clean the fish carefully. Then use the knife to remove the bone and use the spoon to get the meat. Put the meat in a bowl.
- - Step 2: Mix ground meat with the fish. Next, add little fish sauce, seasoning, sugar, pepper together, then stir well. Leave for 15 minutes to marinate the spices.
- - Step 3: Shred dry onion and green onion. Chop dill.
- - Step 4: Blend well the marinated fish with dry onions and 1-2 tablespoons of cooking oil. Next, add green onion and dill to blend with the mixture.
- - Step 5: Squeeze each little minced fish into round balls, then flatten. Place each fish patties on the plate and steam for about 15 minutes until cooked. Turn off the stove and remove to cool the patties down.
- - Step 6: Heat a cooking oil pan. When the oil is hot, put the fish patties into the pan to fry until two sides turn golden.
- Then, take out to enjoy!
Recipe Notes
When talking about Da Nang fishball noodles (Bun Cha Ca), we can't help mentioning the chewy, fragrant, and sweet fish paste. If you want to enjoy such delicious mackerel paste, click on the link below to see how to make it !!
