Fish & Seafood

Yellow fin tuna and kamote (sweet potato) cakes Yellow fin tuna and kamote (sweet potato) cakesAfter the successful gabi (taro) and bangus (milkfish) cakes, I decided to do a similar dish but using mashed kamote (sweet potatoes) instead of gabi and substituting yellow fin tuna for the bangus. This wasn’t a planned dish, however. In fact, it was a panic-time dish. We weren’t able to do the marketing last Sunday because we took our 12-year-old to the optometrist. It was a humid day and we were all tired after the tests and question and answer sessions. She has a hereditary “dominant eye” condition. Inherited from me. One eye has a high level of astigmatism while the other has perfect vision. I wear only one piece of contact lens. And so will she.

Anyway, early this morning, with the freezer almost empty, it was one of those times when I had to make do with whatever there was. There was a head of yellow fin tuna. There were three pieces of kamote, eggs, a carrot, onions, some parsley and a can of cream-style corn. They would have to do for the kids’ packed lunch. They liked the gabi and bangus cakes so there was no reason why they wouldn’t like a similar dish. Gee, I was steaming the fish at 3.30 a.m. and flaking the meat by 4.30. I barely had time to take a photo before they needed to leave for school. What you see in the photo was what they had for breakfast. When they got home, I didn’t see any leftovers in their lunchboxes. :)

Ingredients :

1 head of yellow fin tuna (about a kilo in weight) or about 1/2 kilo of tuna fillets
about 1/2 kilo of sweet potatoes (yellow variety)
3 eggs, beaten
1 onion
1 small carrot
3-4 tbsps. of fine bread crumbs
salt and pepper
1/4 c. of butter
a can of cream style corn
chopped parsley

Cooking procedure :

Steam the fish head until the meat is thoroughly cooked. How long will depend on the size of the head. It took me 30 minutes. The cooking time will be much shorter if you’re using fillets.

Meanwhile, boil the kamote in water until soft but not mushy. Pierce the thickest part with a sharp pointed knife–if the knife goes all the way in, the kamote is cooked. If the kamote breaks in half, it’s already too soft.

While the fish and kamote cook, finely chop the onion and grate the carrot.

Cool and flake the meat of the fish.

Drain the kamote well. When cool enough to handle, scrape off the skin and mash the kamote. It’s easier to mash them while still hot.

In a bowl, mix together the flaked fish, mashed kamote, eggs, bread crumbs, chopped onion, grated carrot, a teaspoonful of salt and about half a teaspoonful of ground pepper. Form the mixture into patties or cakes. I was able to make seven cakes–3/4″ thick and about 4″ in diameter.

Melt the butter in a skillet. When hot (but not browned), add the fish-kamote cakes to the skillet and fry over medium-high heat for about two minutes on each side. Transfer to a plate and keep warm. In the same skillet, empty the contents of the can of cream-style corn. Add about a teaspoonful of chopped parsley. Cook, stirring, just until heated through.

(If there are too many blackish sediments in the skillet after cooking the fish, it might be a better idea to use a clean sauce pan.)

To serve, spoon a few tablespoonfuls of the corn sauce over the fish-kamote cakes. Or, serve the corn sauce on the side.

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