Bacalhau Macau
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
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
-
1Place cod in a bowl and cover with cold water. Soak for 6 to 8 hours, changing the water once or twice.
water
cod
bowl -
2Drain, rinse very well and pat dry. Shred fish with your fingers.
fish
-
3Pour 3 inches of water into a medium saucepan and bring to a boil.
water
sauce pan -
4Add the diced potatoes, and cook until tender, 10 to 12 minutes.
potato
-
5Drain 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 -
6Spread 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 -
7Place 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 -
8Remove 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 -
9Serve warm.This recipe yields 4 servings.