Print Options:

Tanglad Fish Cakes

Yields6 ServingsTotal Time45 mins

Delicious steamed lemongrass fish cakes!

 1 bundle tangladsoft parts sliced
 1 small white oniondiced
 1 pc garlicminced
 2 tsp turmeric powder
 1 tbsp olive oil
 1 cup coconut creamdivided
 1 tsp bagoong
 1 tsp chili flakes
 ½ tbsp patis
 ½ tbsp sugar
 pepperto taste
 ¾ cup leftover cooked fishflaked
 2 pcs eggs
 1 tbsp cornstarch
 1 tbsp water
 banana leaves
1

Using a mortar and pestle, pound the soft ends of the tanglad with onion, garlic, and turmeric until a fine paste. You may add a bit of water to soften the tanglad.

2

In a deep pan, heat olive oil and saute the tanglad paste. Add the 3/4 cup coconut cream.

3

Mix in the chili flakes, patis, bagoong, sugar, and pepper until reduced and well combined. Place mixture in a bowl.

4

Add the flaked fish, eggs, and remaining coconut cream to the bowl.

5

Mix the cornstarch and water and pour into the bowl. Mix well and set aside.

6

Prepare the banana leaf containers for steaming. Cut a banana leaf into a square about 4 to 5 inches on each side. Heat up over a stove just until it releases its oils and softens the leaf.

7

Score the leaf to make the walls of the container. Fold the ends to meet each other to create a guide for a smaller square in the middle of the leave. Take the ends and pinch, letting the ends meet on the outside. Use a toothpick to fasten the ends together. Your container should look like a small open box.

8

Place the banana leaf containers in a steamer and pour the fish cake mixture into each. Steam for about 20 to 30 minutes. Serve hot.

Nutrition Facts

Servings 0