Homemade Squid Fish Cakes with Choi Sum

Name: Homemade Squid Fish Cakes with Choi Sum (菜心拌特製魷魚餅)
Yield: Serves 2–3
Cuisine: Chinese
Ingredients: 1 tablespoon cornflour (cornstarch); 1 tablespoon cornflour (cornstarch); 1 spring onion (scallion); 1 spring onion (scallion); 1 clove of garlic; ¼ teaspoon salt; ¼ teaspoon white pepper; 1 teaspoon pure sesame oil; 150 g (5 oz) skinless dace fillet (swapsies: coley or any white river fish); 150 g (5 oz) skinless dace fillet (swapsies: coley or any white river fish); 150 g (5 oz) skinless dace fillet (swapsies: coley or any white river fish); 50 g (1¾ oz) cleaned squid tubes; ¼ teaspoon sugar; ½ tablespoon light soy sauce; 300 g (10½ oz) choi sum; ½ a thumb-size piece of ginger; 1 tablespoon oyster sauce; 150 ml (5 fl oz/⅔ cup) fresh chicken stock; 3 sprigs of fresh coriander (cilantro); 3 sprigs of fresh coriander (cilantro); 4 tablespoons vegetable oil, to cook the fish cakes; 4 tablespoons vegetable oil, to cook the fish cakes

菜心拌特製魷魚餅

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

The Fish Cakes

150 g (5 oz) skinless dace fillet (swapsies: coley or any white river fish)
50

Asia
Hong Kong (China)
Main course

Method

Dab the fish fillet and squid tubes dry with kitchen paper, then roughly chop and place in a food processor. Finely chop the garlic and add to the processor with the salt, white pepper, sesame oil and cornflour (cornstarch), then pulse until a completely smooth paste has formed. I find it helps to stop once in order to check for any large clumps and separate them out.

Finely chop the sp