Crunchy Chinese Fish Cakes

    25 mins

    These fish cakes will rival any store-bought variety. They are highly versatile. You can eat them as is or use them in noodles or stir-fry dishes. They are also freezer-friendly. Enjoy!

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    Serves: 10 

    • 1 tablespoon oil
    • 1 medium onion, finely chopped
    • 1/2 teaspoon salt
    • 3/4 recipe white fish paste
    • 1 spring onion, finely chopped
    • 1/2 (225g) tin water chestnuts, drained and finely chopped
    • 1/2 tablespoon sesame oil
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 tablespoon cornflour
    • 4 tablespoons cornflour
    • 2 eggs, beaten
    • oil for frying

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Add the fish paste, spring onion, water chestnuts, sesame oil, salt, pepper and cornflour. Mix well, stirring in one direction only.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Add the onion and salt; cook until soft, 3-4 minutes. Transfer to a large bowl.
    3. Divide the fish mixture into 10-12 equal sized balls (use spoons or wet hands). Coat each with cornflour, then dip into the egg.
    4. Heat a deep pan with oil to medium heat. Fry the fish cakes until evenly browned on all sides and cooked all the way through, about 3-5 minutes.

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