Food on test - Mung bean fish cake with pandan rice

Hi. I've translated many recipes of other bloggers and magazines for so long. I love food and of course I hope there will be some dishes made by me. Now that I come out an idea of sketching a recipe inspired from Vietnamese traditional cooking. At home, my mother sometimes buys fish cake from markets, which is usually made from basa catfish or clown knifefish. She mix fish flesh with other ingredients and deep fry, it is really simple and suprisingly delicious. May be it's because her tasting is so good^^. I wanna make a similar dish, using basa catfish, pork, and especially mung beans! I will try cooking this someday for sure, it works well with steamed pandan rice.

Ingredients:

- 300g Fish flesh

- 100g pork

- 1 egg

- a bit cooking oil

- some ground black pepper

- salt, sodium glutamate

- mung beans

- dill, finely chopped

- green scallions, finely chopped

Pandan rice:

- water from cooking mung beans

- two pandan leaves, knotted

- more water to adjust

- jasmine rice

Direction:

- soak mung beans in water for 5 hours or more, rinse, then well-steam or stew in water. Keep the hot water for later use.

- mix rice, mung beans water, pandan leaves into a rice cooker, pour in more water, then turn up the heat.

- mix fish flesh, pork, and other ingredients as with cooked mung beans in a large bowl, knead the mixture to well-combine, until it becomes soft and easy to knead.

- use a spoon to scoop in the mixture, with your hand ducked first in water, form a "meat ball" and then press it down to make it flatten. Repeat with the rest.

- heat oil in a large pan on medium-high heat, deep fry the fish cake to golden brown on both sides.

- to serve, put fish cakes on pandan rice, with a dash of fish sauce and sprinkle some chopped corianders.