Fish & Tofu Mock Crab Cakes

Name: Fish & Tofu Mock Crab Cakes
Yield: Serves 4
Cuisine: China
Ingredients: 350 g/12 oz meaty white fish, such as cod or halibut; 2.5 ml/½ tsp ground black pepper; vegetable oil, for deep-frying; thinly sliced cucumber and a chilli sauce dip, to serve; thinly sliced cucumber and a chilli sauce dip, to serve; 2 spring onions/scallions, finely chopped; 3 garlic cloves, crushed; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp light soy sauce; 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp rice flour; 2 spring onions/scallions, finely chopped; 350 g/12 oz meaty white fish, such as cod or halibut; 350 g/12 oz meaty white fish, such as cod or halibut; 115 g/4 oz tofu, mashed; 1 egg, lightly beaten

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The Chinese believe that a ‘mock’ anything is better than none at all. These patties were concocted for the Empress Dowager of the Qing Dynasty who, being fond of crab that was unfortunately then out of season, was served a fishy version. Her Imperial Majesty loved it, and no heads rolled.

Ingredients

350 g/12 oz meaty white fish, such as cod or halibut
115

Asia
China
Starter
Pescatarian

Method

Steam the fish for 10 minutes, until opaque and cooked through, then cool, flake and mash until fine. Thoroughly mix the tofu and egg with the fish, cornflour and rice flour.
Add the spring onions, garlic, sesame oil, soy sauce and pepper. Stir well and shape into small patties about 4cm/1½in in diameter and 1cm/½in thick.
Deep-fry until golden brown,