Bacalhau Macau Recipe

Place the salt cod in a bowl and cover it with cold water. Let it soak for 6 to 8 hours, changing the water once or twice during this time to help remove the excess salt.

Once soaked, drain the cod, rinse it very well under cold water, and pat it thoroughly dry with paper towels. Use your fingers to shred the fish into small, flaky pieces.

Drain the cooked potatoes, then return them to the hot pan briefly. The residual heat will help evaporate any excess moisture, ensuring your cakes aren't watery. Mash the potatoes until smooth, then whisk in the 1 teaspoon butter.

Stir in the shredded cod, along with the green onion, cilantro, olives, 1 egg white, 2 teaspoons sesame oil, 1 teaspoon salt, 1 1/2 teaspoons garlic, 1 teaspoon ginger, and 1/4 teaspoon pepper. Mix everything well to combine.

In a chilled bowl, whip the 1/2 cup whipping cream until it holds soft peaks. Gently fold this whipped cream into the cod mixture with a rubber spatula, aiming to keep the mixture light and airy.

Using two large soupspoons, scoop about 3 tablespoons of the cod-potato mixture and form it into an oval fish cake. Place each cake on a baking sheet and continue until all the mixture is used.