Cha ca chien can be served on rice, in Vietnamese bread rolls, added to noodle soups or enjoyed as a snack on their own.
Vietnamese fried fish cakes can only be made with certain fish species, such as mackerel, to achieve a bouncy and chewy texture. The cakes are typically made by turning the mackerel flesh into a paste and then lightly seasoning it with fish sauce, salt, sugar and coarsely ground black pepper.
These fried fish cakes get a signature kick from the addition of black pepper. In my variation, I've replaced black pepper with a native Australian mountain pepper known as .
Pepperberry has a subtle, sweet and fruity flavour, which emphasises the mackerel's natural sweetness and cuts through the unctuous cakes.
If you love the peppery notes in Vietnamese fried fish cakes, try substituting black pepper with pepperberry to experience the flavours of Vietnam with an Aussie twist.
Vietnamese fried fish cakes (cha ca chien)
Give your Vietnamese fried fish cakes a kick with pepperberry. Source: Duncan Lu
Serves 4-5
With a metal spoon, scrape the flesh away from skin of:
- 1 kg mackerel fillets
Add fillets into a stand mixer along with:
- 2 tbsp fish sauce
- 2 tbsp neutral cooking oil
- ½ tsp anchovy salt (optional) or ½ tsp sea salt
- 1 tsp sugar
- 2 cloves garlic, crushed
- ½ bunch spring onions
- 1 tsp pepperberry, coarsely ground
Add Vietnamese fried fish cakes (cha ca chien) to your repertoire. Source: Duncan Lu
In a large and deep fry pan, add:
- 500 ml neutral cooking oil
Bring to 180°C. Form the fish paste into 1–1.5 cm thick and 5 cm wide patties. Deep fry them for 2-3 minutes on each side or until golden.
Enjoy as is or with steamed rice and a splash of Maggi seasoning.
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