Bacalhau Macau

Ready in : 45 mins

Bacalhau Macau could be just the pescatarian recipe you've been looking for. This recipe makes 4 servings with 337 calories, 17g of protein, and 17g of fat each. For $1.69 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 9 would say it hit the spot. If you have sesame oil, butter, salt, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 76%. Chinese Macau-Style Mung Bean Almond Cookies, Lechon kawali stew (a.k.a. Lechon Macau), and Bacalhau A Braz are very similar to this recipe.

Diets

PESCATARIAN

Ingredients

japanese breadcrumbs

1 cup

butter

1 teaspoon

cilantro

0.25 cup

egg

1

egg white

1

garlic

1.5 teaspoons

ginger

1 teaspoon

green onion

0.25 cup

russet [idaho] potato

0.75 pound

oil-cured olives

0.25 cup

salt

1 tsp

salt cod fillets

0.5 pound

sesame oil

2 teaspoons

whipping cream

0.5 cup

pepper

0.25 teaspoon

Cooking in Steps

1
Place cod in a bowl and cover with cold water. Soak for 6 to 8 hours, changing the water once or twice.

water

cod

bowl
2
Drain, rinse very well and pat dry. Shred fish with your fingers.

fish
3
Pour 3 inches of water into a medium saucepan and bring to a boil.

water

sauce pan
4
Add the diced potatoes, and cook until tender, 10 to 12 minutes.

potato
5
Drain the potatoes, return them to the pan briefly. (The heat from the pan will evaporate excess moisture from the potatoes.) Mash the potatoes until smooth, then whisk in the butter.Stir the cod into the mashed potatoes. Stir in the green onion, cilantro, olives, egg white, sesame oil, salt, garlic, ginger and pepper.In a chilled bowl, whip the cream until it holds soft peaks. Gently fold the whipped cream into cod mixture with a rubber spatula.Using two large soupspoons, form about 3 tablespoons of the cod-potato mixture into an oval fish cake. Set the cod cake on a baking sheet and repeat with the remaining potato mixture.

whipped cream

green onions

sesame oil

egg whites

cilantro

potato

butter

garlic

ginger

olives

pepper

cream

fish

salt

cod

baking sheet

spatula

whisk

bowl

frying pan
6
Spread the breadcrumbs on a plate. Beat the egg in a wide, shallow bowl. Dip each cod cake into egg, turning it gently to coat all sides. Allow any excess egg to drip back into the bowl, then roll the cake in breadcrumbs to coat all sides. Set the coated fish cakes on a baking sheet.

breadcrumbs

fish

roll

cod

egg

baking sheet

bowl
7
Place a large skillet over medium heat and pour in 1/4 inch of vegetable oil. When the oil is hot - a corner of a cod cake will give off a lively sizzle when dipped in the oil - add as many of the fish cakes to the skillet as will fit without touching each other. (You may need to do this in two batches.) Cook, turning once, until golden brown, about 5 to 7 minutes.

vegetable oil

fish

cod

cooking oil

frying pan
8
Remove the fish cakes with a slotted spoon and drain them on paper towels. If necessary, repeat with the remaining cod cakes.

fish

cod

slotted spoon

paper towels
9
Serve warm.This recipe yields 4 servings.