🐟 Fish Cakes: The Cantonese Way (煎魚餅)

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is lower in calories and offers a plant-based option.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier alternative with more fiber.

Peel the shrimp and remove the intestinal tract.

Wash the shrimp and squeeze out excess water.

Cut the fish into 1/4 inch strips and chop it into smaller pieces.

Pound the fish with a knife to break it down further.

Prepare dried scallops by soaking them in warm water for 20-30 minutes until soft, then chop them.

Mix all seafood together to form a paste.

Chop cilantro and green onions, adding them to the seafood mixture.

Prepare the marinade with 1/2 teaspoon sugar, 2 teaspoons salt, 1 teaspoon chicken essence powder, and 1/4 teaspoon black pepper.

Add 3 tablespoons cornstarch and 2 tablespoons water to the marinade and mix well.

Incorporate the marinade into the seafood mixture and stir with chopsticks until combined.

Beat an egg and add it to the seafood mixture, stirring in one direction.

Gradually add 4 tablespoons of water in three increments to achieve the right consistency.

Add 1 teaspoon of sesame oil and mix well.

Heat a skillet over high heat for 3-5 minutes, then reduce to low heat and add 1.5 tablespoons of oil.

Form the seafood mixture into balls, approximately 2 ounces each, and flatten them slightly before placing them in the skillet.

Cook the fish cakes on medium-low heat for about 5 minutes until golden brown on one side, then flip and cook for another 5 minutes until fully cooked, checking that the internal temperature reaches 145°F (63°C).

Prepare a dipping sauce by mixing 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 4 tablespoons water, and 1 tablespoon cornstarch.

Heat the leftover oil from frying the fish cakes, add the dipping sauce, and stir until thickened, adding water or chicken broth if it becomes too thick.

Serve the fish cakes with the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens