How to Make Fish Cakes? – Tasty Fish Recipes – Viji’s Food Recipes

Fish Cakes



Fish –   450 gms    (Pomfret , ghol)

Parsley  – 1 to sprig

Potatoes  – 350 gm

Salt and Pepper  – to taste

Egg  –  1

Breadcrumbs   – 45 gms

Fat   for   fry   – 50 gm

Court bouillon



Clean and cut boil fish in court bouillon.

Flake and skin fish and remove bones.

Boil and mash potatoes.

Mix fish, potatoes and seasoning.

Divide into equal portions, shape and coat with egg and toss in breadcrumbs.

Reshape and fry in hot fat.

Drain and serve hot garnished with parsley.

Viji’s Food Recipes


How to Make Crunchy Fish Snow? – Viji’s Food Recipes – Top 10 Fish Recipes


Crunchy Fish Snow – Tasty Fish Recipes



Fish Fillets    –  1/2   to   3/4 kg     (Wash and dry)


Ingredients for Steaming Fish:

Tomato  – 1/4  chopped

A sprig of parsley

Bay leaf  – 1

A small stalk of  celery

Small onion  –  1/4  (Chopped)

Salt  – 1/2 tsp

Gelatine  – 12 tbsps

Hot water  – 8 tbsps

Cucumber  –  1/2  cup (grated)

Celery  – 1/4  cup (Chopped)

Mayonnaise  – 1 cup

Mustard  –  1/2  tsp

Salt  to  taste

Black pepper  – 1/4 tsp

Stock  – 1 cup

Lime Juice  –  2 to 3 tbsps



Steam Fish with the ingredients given till tender.

Discard garnishing. Flake fish.

Flaked or mashed fish should be about two cups. Set aside.

Soften gelatine in hot water.

Add stock and simmer till gelatine is completely dissolved.

Stir in lime juice and chill till partially set.

Whip well and mix in rest of the ingredients.

Pour into jelly mould or a loaf pan. Chill till firmly set.

Unmould on greens like young lettuce leaves or shredded cabbage.










How to Make Fish Pickle? – Viji’s Food Recipes – Fish Recipes

Fish Pickle


Pomfret or Salmon  – 1 kg

1 saucerful grated jaggery

Oil  – 1 bottle

Salt  – to taste

Turmeric powder  –  1 tsp

Red chilli powder  – 1 tsp

Grind Paste:

Cumin  –  4  1/2 tsp

Garlic  – 3 pods

Red Goa or Kashmir chillies  – 20

Vinegar  – 1  1/2 cups


Clean, wash and cut the fish into 5 cm. (2″) pieces.

Mix turmeric and red chilli powders and salt to taste.

Apply to the fish. Set aside for 10 minutes, then fry in one cup gingelly (til) oil.

Bring the remaining oil to a boil in another pan.

Add the ground masala and brown it on a slow fire until the oil comes to the top.

Add jaggery and fried fish; simmer until the oil floats to the top. Cool, then bottle.

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