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

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

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