Fish Cakes: The Cantonese Way (煎魚餅)

Por Made With Lau · 45 min

Ingredientes

Modo de preparo

1. Soak the dried scallops in warm water so they soften enough to chop later.
2. In a small bowl, combine the marinade seasonings: sugar, salt, chicken bouillon powder, white pepper and cornstarch.
3. Peel the shrimp, slice each one in half lengthwise and rinse out the veins under clean water, then squeeze out the excess water and set aside.
4. Thinly slice the fish. Smash the slices with a broad cleaver, gathering them into piles and smashing again until they form a sticky paste. Set aside.
5. Mash the shrimp the same way for 1-2 minutes, then fold it into the fish paste and combine. A food processor can be used instead, processing fish and shrimp separately.
6. Mince the rehydrated scallops and fold them in, then mash and fold the mixture until well combined. Roughly chop the cilantro and green onions and add them.
7. Stir the water into the marinade, then add it to the paste and mix with chopsticks until fully incorporated.
8. Add the beaten egg and keep mixing vigorously until firm. Add the water in two more additions, mixing well each time, then add the sesame oil and mix for 2-3 minutes more. Scoop up the paste and slam it back into the bowl repeatedly.
9. Make the dipping sauce: in a small bowl, combine the oyster sauce, soy sauce, sugar, water and cornstarch, stirring until the sugar and cornstarch dissolve.
10. Heat a flat-bottomed wok or flat skillet with oil, then turn off the heat. Oil your hands and utensils, form the paste into balls about 2 oz each and place them in the pan with space between them.
11. Turn the heat to high. After 2-3 minutes, flatten each ball into a cake with an oiled spoon or paddle, adding oil as needed.
12. When the bottoms are golden brown and release from the pan, about 5 minutes, flip all the cakes.
13. Turn the heat to medium and cook until cooked through, about 5 minutes, until firm and springy and reaching 145°F internal temperature. Raise the heat briefly for more colour if wanted, then plate.
14. Heat a little oil in the pan, add the sauce and cook over high heat, stirring often. Thin with a little water or chicken broth if it gets too thick, then serve with the fish cakes.

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