In our previous recipe, I walked you through crafting the fish cake from scratch. Today, let’s embark on a culinary journey and explore my preferred method of turning these fish cakes into a standout main course.

Apart from the classic way of serving these fish cakes with a side of white rice, we Vietnamese folks also have a soft spot for enjoying them tucked into our beloved Bánh Mì.

Hold onto your aprons, because there’s a lot more fish cake goodness in store as part of this series. Make sure to stay tuned!

So, without further ado, let’s roll up our sleeves and dive into today’s fish cake stew adventure!

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Preptime: 5 MIN

Cook Time: 20 MIN

Total Time: 25 MIN

Servings: 2

Ingredients:

• 1 batch of homemade fish cakes
• 2 tomatoes - slices into thick pieces
• 1 shallot - slices
• 300ml water
• 1 tb Maggi
• finely chopped spring onion for garnishing

Instructions:

1. In a pan, fry the shallot until fragrant with tiny bit of oil
2. Add the tomatoes and stir well until the tomatoes are softened
3. Add the fish cakes following with 300ml water
4. Bring the water to boil then season the dish with 1 tb Maggi
5. Simmer the fish cake until the sauce is well absorbed
6. Turn of the heat and garnish the food with spring onion