Lemongrass Coconut Fish Cakes

Author: Monica Ming

This recipe was created by our maternal grandmother and our mother modified it. It's our go to dish when we food prep as well. The fish paste can be stored in the fridge for up to 3 days or in the freezer inside an air tight container for 2 weeks.

Ingredients:

• 4 lb white fish

• 2 tbsp sugar

• 1 tbsp chicken bouillon

• 67 gram ground lemongrass

• 50 grams coconut milk powder

• 1 tbsp turmeric

• 1 tbsp fish sauce

• 1 onion (chopped)

• 6 cloves of garlic (minced)

• 8 ounces vegetable oil

Tools:

• Blender

• Frying pan

Instructions:

1. Grind up fish into paste.

2. Mix in sugar, lemongrass, onions, garlic, coconut milk powder, turmeric, fish sauce into fish paste.

3. Scoop 3 tbsp of fish paste mixture and form round flat patties.

4. Fry in oil or air fry.

Serve with sliced cucumbers. lettuce, tomatoes, and rice.