Fish Cakes

Preparation info

  • Difficulty


  • Serves

    3 to 4

    as a Main Course .

Appears in

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.


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

Entrée Sauce

  • 2 slices fresh ginger root, shredded
  • 2 tablespoons peanut oil
  • pounds Chinese or American broccoli, sliced or cut into 2-inch pieces
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 scallion, shredded
  • 1 cup chicken broth
  • 3 tablespoons oyster sauce


Deep-frying, stir-frying

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

  2. Deep-fry the cakes in hot oil (375 degrees).

  3. When they are brown, remove them from the oil with long chopsticks or a strainer.

  4. When the cakes are cool enough to handle, slice them into: ½-inch pieces. This reveals the contrast between the browned surface and the white interior. Serve them as an hors d’oeuvre with a dipping sauce, or combine them with vegetables to make an entrée, as follows: »,

  5. stir-fry the ginger shreds in the oil to flavor it.

  6. Add the vegetables, Shaoxing wine or sherry, scallion, chicken broth, and oyster sauce. Cook the vegetables until they are tender-crisp.

  7. Mix in the sliced fish cake. Serve the dish immediately.

  8. The sauce may be thickened with 1 tablespoon cornstarch dissolved in 2 tablespoons chicken broth.

  • Can be Prepared ahead and served at room temperature as an appetizer, or prepared ahead up to step 4 as a main dish, then stir-fried just before serving.
  • Suggested Beverage: Chardonnay or Macon Blanc