Shandong-style Kavaabu

Ingredients

In this Shandong-style adaptation of Kavaabu, we incorporate the distinct flavors of Shandong cuisine. The original Maldivian recipe is transformed by the addition of Shandong spices such as star anise, Sichuan peppercorns, and ginger, which infuse the fish cakes with a bold and aromatic taste. This adaptation brings a new dimension to the traditional dish, creating a fusion of Maldivian and Shandong flavors. We alse have the original recipe for Kavaabu, so you can check it out.

• 500g (1.1 lb) white fish fillets, deboned and skinless 500g (1.1 lb) white fish fillets, deboned and skinless
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground star anise 1 teaspoon ground star anise
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1/4 cup cilantro, finely chopped 1/4 cup cilantro, finely chopped
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, blend the fish fillets until smooth. Transfer to a mixing bowl.
2. 2.
   Add Shaoxing wine, soy sauce, cornstarch, minced ginger, minced garlic, ground star anise, crushed Sichuan peppercorns, salt, white pepper, green onions, and cilantro to the fish mixture. Mix well to combine.
3. 3.
   Shape the mixture into small patties and coat each patty with breadcrumbs.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Fry the fish cakes until golden brown and crispy on both sides.
5. 5.
   Remove the fish cakes from the pan and drain on a paper towel to remove excess oil.
6. 6.
   Serve hot and enjoy the Shandong-style Kavaabu as an appetizer or main course.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are deboned and skinless before blending them in the food processor to achieve a smooth texture.
• Sichuan peppercorns — Crush the Sichuan peppercorns using a mortar and pestle or a spice grinder to release their aromatic flavors.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the fish mixture.
• Serve the Shandong-style Kavaabu with a side of sweet chili sauce or soy sauce for dipping.
• If you prefer a lighter version, you can bake the fish cakes in the oven instead of frying them.
• Experiment with different types of fish, such as cod or tilapia, to vary the flavor and texture of the fish cakes.
• Make sure the oil is hot enough before frying the fish cakes to achieve a crispy exterior.

Serving advice

Serve the Shandong-style Kavaabu as an appetizer with a side of sweet chili sauce or soy sauce for dipping. Alternatively, serve it as a main course accompanied by steamed rice and stir-fried vegetables for a complete meal.

Presentation advice

Arrange the golden brown fish cakes on a platter and garnish with fresh cilantro leaves. Serve them alongside a small bowl of dipping sauce to enhance the visual appeal of the dish.