Fish Cakes

Name: Fish Cakes
Yield: Serves 3 to 4 as a Main Course, 6 as an appetizer.
Cuisine: China
Ingredients: 2 tablespoons Shaoxing wine or dry sherry; 1 scallion, shredded; 1 cup chicken broth; 3 tablespoons oyster sauce; 1½ pounds Chinese or American broccoli, sliced or cut into 2-inch pieces; 2 tablespoons peanut oil; 2 slices fresh ginger root, shredded; 3 cups peanut oil for deep-frying; 1 recipe Basic Fish Paste

Preparation info

Serves
3 to 4
as a Main Course .

Difficulty
Medium

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

The same fish paste is very good formed into patties and deep-fried. Serve as an appetizer with a dipping sauce of soy, or soy sauce mixed with chili paste, or even tartar sauce; or stir-fry them with vegetables and serve as an entrée. Always slice the cakes so that they can be eaten with chopsticks.

Ingredients

1 recipe Basic Fish Paste
3 cups peanut oil for deep-frying

Asia
China
Starter
Fish course

Method

Deep-frying, stir-frying

Moisten the hands with peanut oil to keep the paste from sticking. Form the paste into patties ¾ inch thick and 3 inches across.