Pairs well with Daddy Lau's Pan-Fried Fish Cakes

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Daddy Lau's Pan-Fried Fish Cakes

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Fish cakes with a crispy crust and a springy interior, seasoned with a unique blend of flavors.

00:15:00 total

Serves 4

medium

Seafood Main

China flag

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Ingredients

  1. sugar - watch the video to see (watch the video to see)
  2. salt - watch the video to see (watch the video to see)
  3. chicken bouillon - watch the video to see (watch the video to see)
  4. white pepper - watch the video to see (watch the video to see)
  5. cornstarch - watch the video to see (watch the video to see)
  6. water - watch the video to see (for marinade and mixing)
  7. fish fillets - watch the video to see (chopped and smashed)
  8. shrimp - watch the video to see (deveined)
  9. dried scallops - watch the video to see (rehydrated)
  10. cilantro - watch the video to see (chopped)
  11. green onions - watch the video to see (chopped)
  12. egg - 1 (beaten)
  13. sesame oil - watch the video to see

Instructions

  1. Make the Marinade: Mix sugar, salt, chicken bouillon, white pepper, cornstarch, and water.
  2. Prepare the Paste: Chop and smash fish fillets, deveined shrimp, and rehydrated dried scallops. Mash and fold the mixture several times.
  3. Add the Flavors: Add chopped cilantro, green onions, and the marinade. Stir with chopsticks. Add a beaten egg, water, and sesame oil, and continue to mix to achieve a bouncy texture.
  4. Form the Balls: Form the paste into balls and set them in a heated pan with oil.
  5. Cook: Cook 2-3 minutes until the bottom sets, then flatten each ball into a cake. Flip when the bottom turns golden brown. They're ready when firm and springy to the touch.

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