Bacalhau Macau

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.

Ingredients

japanese breadcrumbs

japanese breadcrumbs

1 cup

butter

butter

1 teaspoon

cilantro

cilantro

0.25 cup

egg

egg

1

egg white

egg white

1

garlic

garlic

1.5 teaspoons

ginger

ginger

1 teaspoon

green onion

green onion

0.25 cup

russet [idaho] potato

russet [idaho] potato

0.75 pound

oil-cured olives

oil-cured olives

0.25 cup

salt

salt

1 tsp

salt cod fillets

salt cod fillets

0.5 pound

sesame oil

sesame oil

2 teaspoons

whipping cream

whipping cream

0.5 cup

pepper

pepper

0.25 teaspoon

Cooking in Steps

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

    water

    water

    cod

    cod

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

    fish

    fish

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

    water

    water

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

    potato

    potato

  5. 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

    whipped cream

    green onions

    green onions

    sesame oil

    sesame oil

    egg whites

    egg whites

    cilantro

    cilantro

    potato

    potato

    butter

    butter

    garlic

    garlic

    ginger

    ginger

    olives

    olives

    pepper

    pepper

    cream

    cream

    fish

    fish

    salt

    salt

    cod

    cod

    baking sheet
    baking sheet
    spatula
    spatula
    whisk
    whisk
    bowl
    bowl
    frying pan
    frying pan
  6. 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

    breadcrumbs

    fish

    fish

    roll

    roll

    cod

    cod

    egg

    egg

    baking sheet
    baking sheet
    bowl
    bowl
  7. 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

    vegetable oil

    fish

    fish

    cod

    cod

    cooking oil

    cooking oil

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

    fish

    fish

    cod

    cod

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