Skip to main content
Main

Fish Bondin

Fish Bondin is a steamed fish cake made with butter, bread, eggs, and seasoned fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fish Bondin

Ingredients

Directions

Prepare the base

  1. Whip the soaked bread until smooth.

  2. Add the pounded fish and seasoning.

  3. Incorporate the egg yolks, then gently fold in the stiffly beaten egg whites.

Steam and serve

  1. Steam the mixture for about 1 hour.

  2. Serve with melted butter sauce mixed with chopped hard-boiled egg white.

  3. Sprinkle crumbled egg yolk on top when turned out.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + fishtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,668 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Butter + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg whites folded in add lightness, and the yolks help bind the fish cake as it sets.
Bread
Soaked bread adds moisture and body, keeping the fish cake soft rather than dense.
Fish
Pounded fish forms the main body of the cake and sets into a tender, firm texture when steamed.
Butter
Melted butter in the sauce adds richness and fat to the finished dish.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold air that gives lightness. Folding gently, rather than stirring, keeps that air in the mixture so the cake does not turn dense and heavy when steamed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Brown BreadBrown Bread461 recipesFried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesWhite BreadWhite Bread80 recipes