A fish

Fish cakes in tomato sauce

Fish cakes in tomato sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for cooking fish cutlets in tomato sauce

For fish cakes

  1. White bread (without crusts) 3 slices
  2. Cod or other white fish fillet 600 grams
  3. Onions 1 piece (medium size)
  4. 4 cloves of garlic
  5. Parsley 1 bunch
  6. Cilantro Greens 1 bunch
  7. Ground caraway seeds 1 tablespoon
  8. Salt 1 teaspoon
  9. Chicken eggs 2 pieces (selected)
  10. Olive oil 4 tablespoons

For tomato sauce

  1. Olive oil 2 tablespoons
  2. Ground caraway seeds 1 teaspoon
  3. Sweet Paprika 1 teaspoon
  4. Ground coriander 1 teaspoon
  5. Onions 1 piece (medium size)
  6. White wine 125 milliliters
  7. Fresh tomatoes 400 grams
  8. Chili pepper 1 pod (small size)
  9. Garlic 1 clove
  10. Sugar 2 teaspoons
  11. Salt to taste
  12. Ground black pepper to taste
  13. Fresh mint for decoration
  • Main ingredients: Cod, Tomato
  • Portion4-5


Frying pan - 2 pieces, a kitchen knife, cutting board, spatula, blender, garlic press, tablespoon, deep plate.

Cooking fishcakes in tomato sauce:

Step 1: prepare the onion.

Peel the onion, rinse with cool water. Divide one onion into quarters, this is for cutlets, and cut the other into small cubes, this is for making the sauce.

Step 2: prepare the tomatoes.

Rinse the tomatoes, remove the remains of the stalk and cut the vegetables into very small cubes.

Step 3: prepare the tomato sauce.

First make the sauce. To do this, take a frying pan with a lid and heat olive oil in it. Add diced onions and ground spices (cumin, paprika, coriander). Fry over low heat for 8-10 minutesuntil the onion is soft. After you need to pour in white wine, bring to a boil and simmer more 3 minutesstirring. Now you should put here the same tomatoes, chopped chili pepper, chopped garlic, granulated sugar, salt (about 1/2 teaspoon) and a little black pepper. Continue to cook everything over low heat for about 15-17 minutesuntil the sauce is thick enough. At the end of cooking, taste it and add spices and salt if you think that any of this is missing. Remove the finished sauce from the heat, cover and until set aside.

Step 4: prepare the minced fish.

Simultaneously with cooking the sauce, you can start cooking fish cakes. To do this, grind slices of white bread, onions and cod fillet (without skin) in a blender. Then mix it all in a deep plate, add salt, finely chopped cilantro and dill, chopped garlic, cumin, salt and chicken eggs. Mix everything well, turning it into an almost uniform mass.

Step 5: form the fish cakes.

Use your hands to form oval cutlets about a thickness of about 2 centimeters and approximately 8 centimeters wide. It will turn out 8-9 fish cakes. Fold them on a cutting board so that they do not touch each other, and then send them to the refrigerator for 30 minutes so that they become a little denser.

Step 6: fry the fish cakes.

Preheat in a free pan 2 tablespoons olive oil and fry in it fish cakes on both sides until golden brown. It’s about 3 minutes to each side.
Cutlets need to be fried in batches, each using 2 tablespoons oil, I got only two runs, and therefore used 4 tablespoons oils.

Step 7: prepare fish cakes in tomato sauce.

Transfer the fried fish cakes to a pan with tomato sauce, place them tightly, side by side to each other. They should be covered with tomato sauce to half or a little more. Pour a little hot water if the sauce is too dry.

Cover the pan with a lid, put on low heat and simmer for 15-20 minutes.
Remove the finished fish cakes in tomato sauce from the heat, garnish with fresh mint, and, having covered the lid again, let them stand 10-15 minutes before serving.

Step 8: serve fish cakes in tomato sauce.

Serve fish cakes in tomato sauce as a hot meal. Boiled or fried rice is best served as a side dish. Arrange everything on plates, pour sauce and garnish with fresh mint leaves.
Enjoy your meal!

Recipe Tips:

- Some housewives suggest replacing eggs in fish cakes with semolina.

- If you do not like cilantro, it still smells too much, which is not to everyone's taste, replace it with parsley.

- Instead of cumin, cumin and zira are also suitable, use what you like or what you find faster on a store shelf.