Fish Cakes (Cha Ca)

Easy and versatile recipe for making Vietnamese-style fish cakes or balls. Learn the tricks and techniques for achieving that uniquely chewy and springy texture.
Written recipe: runawayrice.com...
Tools used in this video:
Prepworks from Progressive International GT-3469 Stainless Steel Magnetic Measuring Spoons, Set of 5
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Cuisinart DLC-2011CHB Prep 11 Plus 11-Cup Food Processor, Brushed Stainless
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Silpat Premium Non-Stick Silicone Baking Mat, 11-3/4-Inch x 8-1/4-Inch
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Pyrex Prepware 2-Cup Measuring Cup, Clear with Red Measurements
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Taylor Classic Line Glass Candy and Deep Fry Thermometer
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Seville Classics Bamboo Cutting Board with Removable Cutting Mats
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Helen's Asian Kitchen Parchment Steamer Liners, 20 Count
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Ingredients:
1 lb tilapia fillets
1 shallot, diced
2 tsp fish sauce
1/4 tsp ground white pepper
1/2 tsp baking powder
1 Tbsp tapioca starch
1 Tbsp vegetable oil
Yields: 4 fish cakes, approximately 4 oz or 1 dozen fish balls
Nguyên liệu:
450 g fillets cá rô phi
1 củ hành ta, cắt nhỏ
2 m. cà phê nước mắm
¼ m. cà phê tiêu trắng xay
½ m. cà phê bột nở (baking powder)
1 m. canh bột năng
1 m. canh dầu ăn
Được: 4 cái chả cá 120g 1 cái và 12 cái chả viên
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