BARRACUDA CAKES · FOOD
Phu Quoc barracuda fish cake
Barracuda is pounded with seasoning into springy fish cake, then steamed or fried. Each kitchen seasons it differently, but its firm texture is the defining quality.
A bowl of Phu Quoc noodle soup can hinge on the fish cake on top. Fresh barracuda is finely pounded with shallot and pepper until elastic, then steamed or fried for rice dishes and soups.
Cong is located at the time of the fish
Fresh barracuda after being preliminarily processed is ground or crushed, followed by the seasoning stage with shallots, peppercorns and basic spices. The patty maker must use his hands to whisk evenly so that the fish meat mixture becomes flexible, increasing structural cohesion before forming into bite-sized patties. Although the press once praised a barracuda cake recipe using the famous Phu Quoc skull pepper, in fact, the ratio of spice mixing, light saltiness and fish processing techniques always vary depending on the secrets of each chef. Understand that the richness of flavors is what makes it attractive, don't be in a hurry to attribute a certain seasoning recipe to the common standard for all barracuda cakes on the island.
Soft steamed pork rolls, fragrant fried pork rolls
If steamed fish cakes score points for their soft texture and ability to preserve the sweet flavor of fish meat, the fried fish cake version captivates diners with its golden outer shell, emitting an extremely stimulating aroma. These barracuda cakes are very versatile, can be served with vermicelli, soup cakes, or simply eaten with a bowl of hot white rice. When you buy fish cakes as a gift, don't forget to ask the seller carefully about the expiration date as well as the safest storage method, especially on hot days when you have to travel long distances.
If you want the right barracuda fish, just ask
It should be known that not all fish cakes sold in Phu Quoc are made from barracua meat. When ordering, you should actively ask the owner what kind of fish the patties you are about to eat are made from and what processing methods go through. For those who have a history of allergies to certain types of marine fish, a thorough inspection of the patties, broth to cups of dipping sauce is a step not to be missed; because the kitchen environment of the restaurant can very well process many types of seafood at the same time.