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It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes. [3] [better source needed] It is an ingredient in the dish Scotch woodcock. [citation needed]
Fishcakes are also often sold in fish markets in individual pieces. To keep the fish cakes fresh they are often sold in bags full of water. These fish cakes are not fried and usually used in soups. The shelf life for fish cakes varies greatly depending on the manufacturing and storage process. The shelf life can range from 12 days to 90 days. [18]
The excess liquids made from the process is also used to make a fish sauce called patís. Also known by other names depending on the ingredients used. [6] Mắm and Mắm nêm: Vietnam: Mắm is fermented with salt similar fish sauce, except that it is not fermented as long, and both the meat and extract are obtained.
This creamy white version, made extra-luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets ...
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
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In fishing villages, it is made from local fish, for example sardines, shark, bonito or mackerel. It is often made by mixing two or more kinds of fish. People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes).
Mash together your potatoes and fish. Add in the seasonings then the egg and panko.Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.
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