The best delicious Pan-fried Fish Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pan-fried Fish Cakes recipe today!
Hello my friends, this Pan-fried Fish Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Pan-fried Fish Cakes is amazingly delicious, and addictive, everyone will be asking for more Pan-fried Fish Cakes.
What Makes This Pan-fried Fish Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pan-fried Fish Cakes.
Ready to make this Pan-fried Fish Cakes Recipe? Let’s do it!
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1/4 c Dried shrimp
4 Or
5 Dried black mushrooms
1/2 lb Fish fillets
1 ts Cornstorch
1/4 ts Salt
1/4 ts Stock
1/4 c Smoked ham
1/2 c Bamboo shoots
1 tb Soy sauce
1 tb Sherry
1/2 ts Sugar
1/4 ts Salt
2 ts Cornstarch
3 tb Water
2 -(up to)
3 tb Oil or lard
3 dr Sesame oil; more or less
1. Separately soak dried shrimp and mushrooms.
2. Mince fish together with soaked shrimp. Blend in cornstarch, salt and
stock. Shape in small cakes.
3. Dice smoked ham, bamboo shoots and soaked mushrooms.
4. In one cup, combine soy sauce, sherry, sugar and remaining salt. In
another, blend remaining cornstarch and cold water to a paste.
5. Heat oil. Brown fish cakes lightly on each side over medium heat. Remove
to a warm serving platter.
6. Reheat oil, adding more if necessary. Add diced ham and vegetables and
stir-fry 2 minutes. Add soy-sherry mixture; stir-fry 1 minute more.
7. Stir in cornstarch paste to thicken. Then stir in sesame oil. Pour sauce
over fish cakes and serve.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
4 Servings
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