These Cantonese pan-fried fish cakes feature a crispy crust and a satisfying, bouncy texture with rich umami flavor. Made from fish, shrimp, and dried scallops, the paste is thoroughly mixed to develop the gluten-like consistency that gives the finished cakes their signature springy bite, then pan-fried until golden.
white fish filletslice into approximately 1/4 inch pieces~300 gest.
dried scallopsoptional; rehydrate in warm water for 20-30 minutes beforehand~30 gest.
cilantrochopped, optional~2 tbspest.
green onionchopped~2 tbspest.
sugar½ tsp
salt
2 tsp
chicken bouillon powder1 tsp
white pepper¼ tsp
cornstarch3 tbsp
wateradd in three stages when mixing the paste4 tbsp
egg1
sesame oil1 tsp
oilfor pan-frying, add more as needed1½ tbsp
oyster sauce1 tbsp
light soy sauce1 tbsp
sugarfor dipping sauce1 tsp
cornstarchfor dipping sauce1 tbsp
waterfor dipping sauce4 tbsp
chicken brothoptional, to adjust sauce consistency if too thick; water may be substituted~¼ cupsest.
Steps
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1
Peel the shrimp and remove the tails, rinse thoroughly under water to remove the veins, and pat completely dry to prevent excess moisture in the paste.
2
Slice the white fish into thin pieces, then chop roughly into smaller pieces. Using the flat side of a knife blade, smash the fish with repeated slapping and pulling motions until it becomes a fine paste.
3
Smash the shrimp using the same technique until it becomes a paste, removing any connective tissue. If using rehydrated dried scallops, chop and mash them into a paste as well.
4
Combine all the seafood pastes together and mix well. Chop the cilantro and green onion and set aside.
5
Mix the sugar, salt, chicken bouillon powder, white pepper, and cornstarch together. Add 2 tablespoons of water and stir until completely dissolved to form the marinade.
6
Using chopsticks, thoroughly whip the marinade into the fish paste. Whisk an egg, add it to the paste, and mix in one direction for 2-3 minutes. This develops myosin, creating a gel-like structure that gives the finished cakes their bouncy texture.
7
Add the 4 tablespoons of water in three stages: add 1 tablespoon, mix completely, then add another tablespoon, mix again, and finally add the last tablespoon. This method helps achieve the glue-like consistency. Stir in the sesame oil and combine thoroughly.
8
Continue mixing for 2-3 minutes total until the paste reaches a smooth, glue-like consistency. Set the paste aside and prepare the dipping sauce.
9
In a bowl, combine 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 teaspoon sugar, 4 tablespoons water, and 1 tablespoon cornstarch. Mix until uniform and set aside.
10
Preheat a flat-bottomed pan or wok on high heat for 3-5 minutes (skip if using non-stick). Lower heat to medium, add 1.5 tablespoons of oil, then turn the heat off completely. Oil your hands and tools to prevent sticking.
11
Form the fish paste into roughly 2-ounce balls by gently squeezing in your hand, then place them in the pan. There is no strict size requirement; adjust as desired.
12
Turn the heat to medium-high. Using a flat utensil with a bit of oil on it, press down gently on each fish cake for even frying. After about 5 minutes, when the bottom is golden brown, flip them.
13
Lower the heat to prevent burning while the inside finishes cooking. Continue frying the other side for about 5 minutes until cooked through, reaching an internal temperature of about 145°F (63°C), or test by gently pressing—firm cakes are fully cooked.
14
Plate the cooked fish cakes. In the same pan, reheat the sauce mixture using the leftover oil on high heat, stirring frequently to prevent scorching. If the sauce is too thick, add chicken broth or water to adjust consistency.
15
Once the sauce reaches the desired consistency, transfer it to a serving bowl and enjoy alongside the fish cakes.
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