You can apparently buy Asian fish cakes in the form of a long, thin loaf, kind of like a pepperoni.
Truth be told, I probably wouldn’t have bought this if I hadn’t seen Suicide Club for the first time recently. (There’s a scene where a woman is chopping up something that looks similar to this.)
It’s precooked so you can eat it cold. It tastes a bit like imitation crab, which makes sense because they’re both made from pollock. (Isn’t it weird that I think that Pollock tastes like imitation crab and not the other way around? That’s weird to me.) The texture is dry and kinda grainy. Nothing special on its own, but whatever.
As with almost all of my other posts, I don’t really know what to do with it. I do, however, know that I could go for a tofu scramble, so some scrambled fish cake surely wouldn’t be amiss.
Whatever veggies you like
Optional: cheyenne pepper:
Total cost: $10 - $20
Heat some oil in skillet at medium temperature. Cut up about 7 oz of the fish cake and remove the casing, if need be.
Then you can just knead it with your hands a bit to break it up.
Chop up whatever veggies you want.
|Pictured: 2 mushrooms, a brussel sprout and about an ounce of onion.|
Mix the veggies and fish cake together and add cheyenne pepper to your taste. Transfer the mixture to the pan and saute until the veggies are tender. Add barbecue sauce to your taste during frying. Basically it’s done when the veggies are.
Weird but good. It’s got the soft texture of lox, but the barbecue sauce and onion sort of interact with the fish flavor to make it taste a bit like pickled herring. The brussel sprouts have a very subtle flavor that works surprisingly well with the dish and the mushrooms add a nice bit of texture to it. Not bad for a first try.I’d also like to thank my girlfriend for doing the photography for this post (even if she did voice her disgust every step of the way and initially reacted to my blog with shock and horror). Stay queer!