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Fish Cakes: Fresh or cooked halibut?


Dejah

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I have several tail end portions of fresh halibut to use up. Ann_T used leftover halibut for the ones she made Moe. Googled gave me a couple of recipes using fresh halibut pulsed in the food processor.

 

Would appreciate some advice so I can cook 'em up for supper in about 3 hours.

 

Thanks!

Dejah

www.hillmanweb.com

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I have made thai fish cakes (tod mun pla) with both cooked and raw fish and prefer using raw. I find the texture more cohesive and the flavours are cleaner than with cooked and flaked fish.

I pulse the fish with the aromatics and spices till nearly smooth in the food processor. I can post the recipe if you like.

Hope this helps.

Simon

Edited by Simon Lewinson (log)
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Thanks for the replies,  Simon, scubadoo, and janeer.

 

 

Janeer: Hand chopped the cod? I really missed the texture in the fish cakes I made. Should have realized from making crab cakes that texture is important. The flavour in the fish cakes was good, but texture was too "smooth"...Live, Eat, and Learn! :smile:

Dejah

www.hillmanweb.com

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Thanks for the replies,  Simon, scubadoo, and janeer.

 

 

Janeer: Hand chopped the cod? I really missed the texture in the fish cakes I made. Should have realized from making crab cakes that texture is important. The flavour in the fish cakes was good, but texture was too "smooth"...Live, Eat, and Learn! :smile:

Yes, hand chopped for sure. There were no food processors back in the day!

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