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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the fish filets into thin strips. Season the strips with salt and pepper. | 2. Prepare the batter - add flour into a mixing bowl, then slowly add lime soda while stirring it constantly. Add enough liquid until you get a pancake batter consistency. | 3. Season the batter with salt, fish sauce, ground black pepper, paprika, and sriracha hot sauce. Mix all these ingredients until they’re well incorporated. | 4. Add the fish meat into the batter along with the carrots and green onions. Mix all of them well until all are well coated. | 5. Add oil into a frying pan and heat until a drop of water sizzles in the oil. Spoon the fish cake mixture into half a cup measuring cup and then add to the frying pan and press down to form then into pancake shapes. | 6. Fry them over medium heat for 4 minutes on each side. | 7. Remove the fish cakes to a plate lined with paper towels to drain the excess oil. | 8. Serve with sriracha sauce and/or vinegar to dip them inches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	2	cups	shredded	104.96	24.5248	2.3808	0.6144
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
fish fillet	1/2	lb		530.7037	39.4853	31.1845	27.5784
cooking oil				-	-	-	-
purpose flour	1	cup		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
sriracha hot sauce	1	tablespoon		18.135	3.7362	0.3763	0.1814
lime soda				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.