Flaked fish mixed with taro and coconut, shaped into cakes and fried. Crispy and savory.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate
Garnishes: lime wedge
Accompaniments: chili sauce
Instructions
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1
Flake cooked fish and mix with mashed taro.
-
2
Add coconut cream, onion, salt, and pepper.
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3
Shape into flat cakes.
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4
Dip in beaten egg, then breadcrumbs.
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5
Fry in oil until golden on both sides.
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6
Drain and serve with lime.
Did You Know?
Fish cakes are a clever way to stretch a small catch to feed a large family.
Chef's Notes
Equipment Tips
- skillet
- mixing bowl
Garnishing
lime wedge
Accompaniments
chili sauce
The Story Behind Ulkoy
Palauan fish cakes combine two staple ingredients: reef fish and taro. The combination stretches precious protein and creates a satisfying, portable food.
The cakes can be made with any available fish species and adapted to family preferences.
This practical dish reflects the resourcefulness of traditional Palauan cooking.
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