Nha Trang fish cake – A specialty as a gift when coming to the coastal city

Nha Trang fish cake (chả cá Nha Trang) is a popular dish from the coastal city of Nha Trang in Vietnam as this place has a large amount of fresh, delicious fish from the sea.

The fish used to make fish cake are usually very fresh delicious fish: termite, mackerel, tilapia, mackerel, barracuda, flying fish, marlin, etc., but the most delicious ones to make patties are mackerel, mackerel, and machete. It is made from a variety of fish, including mackerel, sailfish, tuna, and cod, which are ground into a paste and mixed with spices, such as dill, turmeric, and garlic. The mixture is then shaped into patties and either steamed or fried.

Making fish cakes is very simple, although it is a bit hard because of the process of pounding the fish: fresh fish, wash, and grate the fish meat. Crush onion, garlic, pepper, and spices, put grated fish in a mortar and knead until smooth. The more you knead the meat, the tougher it becomes, knead it until it’s really heavy. After that, this mixture will be made into the round fish cake for frying or steaming. If it’s steamed fish cakes, add a little lard, a little chopped black fungus, mix well, steam until almost cooked, then beat in an egg to create the yellow surface of the cake.