Indonesian Fish Cake Soup


I’m definitely a morning person. I was able to solve the problem better in the morning. There was a time that I would wake up late night and finish some work, but it only happen if I’ve been asleep for a moment. But more often hard for me to concentrate at night. Even cooking is not an easy task for me at night. 

Last night I make a big mess in kitchen when I tried to cook for dinner. I drop a bottle of vegetable oil in kitchen. Suddenly I lost the desire to cook, luckily I always have food supplies in the refrigerator. I just pull out pre-made fish cakes and frozen chicken stock. Combine it together with rice vermicelli, flavoured oils and chopped cilantro, I got hearty dinner in just a minute.



Indonesian Fish Cakes Soup

Snapper or mackerel is a common fish use in Indonesia to make fish cakes. For fish cakes usually we only use one type of fish at a time, but personally I like to combine fish and shrimp.


Fish cake

  • 100 gram white fish fillet
  • 50 gram shrimp, shelled and deveined
  • 1 medium size egg
  • 75 gram tapioca flour
  • 25 gram flour
  • 2 cloves garlic
  • 1 shallot
  • 1 stalk green onion or chives
  • 1 tsp salt
  • 1/2 tsp white sugar
  • 1/2 tsp freshly ground white pepper
  • 1/2 tbsp toasted sesame oil
  • Vegetable oil for frying

Fish cake soup

  • Chicken stock
  • Rice vermicelli, cook according package instruction
  • Garlic oil
  • Toasted sesame oil
  • Chilli oil
  • handful of cilantro

Cooking Method

  • Cut the fish fillets into chunks and remove any remaining fish bones. Put fish fillets in food processor, add shrimps, garlic,shallot, salt, sugar, ground white pepper, sesame oil, flour, 50 gr tapioca and egg. Blend for a couple minute until the fish mixture turn into a smooth paste.
  • Transfer fish paste into a medium size bowl. Add chopped green onion and the rest of tapioca flour, mix well until smooth and no lump. If the mixture too thin, add about 1-2 tablespoon tapioca flour.
  • Bring a pot of water to boil. While waiting the water to boil, rub your hands with vegetable oil. Take about 1 heaped tablespoon of fish cake mixture, shape it into a medium size disk. Once the water boils gently drop some fish cakes to the water. Keep the water at gentle boil. Cook the fish cakes until they floating to the surface, or for about 7-10 minutes.Remove the fish cakes with slotted spoon, drain and set aside.
  • At this point this fish cake is ready to eat, but I like to fry it to get crispy texture on the outside. Heat vegetable oil in a pan until it reach 180 C. Add fish cakes, 4-5 pieces at a time and be sure not over crowded the pan. Lower the heat to the medium-low, stir the fish cakes occasionally to fry all sides evenly. Remove from pan and drain on paper towel.
  • Cut the fish cakes into bite size pieces. Put rice vermicelli at the bottom of the bowl, topped with fish cake bites and cilantro. Ladle hot chicken stock into a bowl, drizzle with garlic oil, chilli oil and sesame oil.



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