Name: Tender Home-style Fish Calces with Bean Sprouts
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 teaspoon cornflour mixed with 2 teaspoons water; 210 g (7½ oz) bean sprouts, cleaned; 450 g (1 lb) white fish fillets, such as sea bass or cod; 4 tablespoons Chinese Chicken Stock or store-bought fresh stock; 150g (5 oz) red onion, thinly sliced; 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon finely shredded fresh ginger; 1 tablespoons finely sliced garlic; 2 tablespoons cold water; 3 tablespoons Chinese Chicken Stock or water; 2 teaspoons oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon sugar; ¼ teaspoon freshly ground white pepper; 2 teaspoons Shaoxing rice wine or dry sherry; 1 teaspoon salt; 2 teaspoons finely chopped fresh ginger; 1 egg white; 2 teaspoons cornflour; 2 tablespoons finely chopped spring onions; 240 ml (8 fl oz) groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

This popular southern Chinese treat demonstrates how Chinese cooks are masters at creating something marvellous out of (apparently) almost nothing. In this case, leftover fish fillets are blended to a soft purée, and seasonings and egg whites are added. The mixture is then quickly fried and sliced, or it is rolled into round cakes and poached. The cake can be made ahead of time and then stir-fried with vegetables, or sliced into pieces and added to soups.

It is not surprising to see