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
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- sugar - watch the video to see (watch the video to see)
- salt - watch the video to see (watch the video to see)
- chicken bouillon - watch the video to see (watch the video to see)
- white pepper - watch the video to see (watch the video to see)
- cornstarch - watch the video to see (watch the video to see)
- water - watch the video to see (for marinade and mixing)
- fish fillets - watch the video to see (chopped and smashed)
- shrimp - watch the video to see (deveined)
- dried scallops - watch the video to see (rehydrated)
- cilantro - watch the video to see (chopped)
- green onions - watch the video to see (chopped)
- egg - 1 (beaten)
- sesame oil - watch the video to see
Instructions
- Make the Marinade: Mix sugar, salt, chicken bouillon, white pepper, cornstarch, and water.
- Prepare the Paste: Chop and smash fish fillets, deveined shrimp, and rehydrated dried scallops. Mash and fold the mixture several times.
- 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.
- Form the Balls: Form the paste into balls and set them in a heated pan with oil.
- 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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