# Chinese Fish Cakes

Cuisine: chinese · Time: 45 minutes · Servings: 4

## Ingredients

- 12 oz fish
- 5 oz shrimp
- 1 oz dried scallop
- 0.5 oz cilantro
- 3 stalk green onion
- 1 egg
- 2 tbsp cooking oil
- 1 tsp sugar
- 2 tsp salt
- 1 tsp chicken bouillon powder
- 0.25 tsp white pepper
- 3 tbsp cornstarch
- 4 tbsp water
- 1 tsp Kikkoman® Sesame Oil
- 1 tbsp Kikkoman® Oyster Sauce
- 1 tbsp Kikkoman® Soy Sauce
- 1 tsp sugar
- 5 tbsp water
- 1 tsp cornstarch

## Steps

1. Time management hint: Before you start , make sure you get your dried scallops soaking in some warm water. They’ll need to be rehydrated and soft enough to chop by the time you’re finishing making the fish-and-shrimp paste.
2. Roughly chop the cilantro and the green onions. Add them to the mixture.
3. Add water to the marinade that you prepared earlier, and stir until well-combined. Add the marinade to the fish paste and use chopsticks to stir until it’s completely incorporated.
4. Take a break from working the fish paste to create the dipping sauce. (Make sure your hands are clean!) In a small bowl, combine oyster sauce, light soy sauce, sugar, water, and cornstarch. Mix until the sugar and cornstarch dissolve.
5. Because we want even heat over a large surface, it’s best to use a flat-bottom wok or a flat skillet for pan-frying the fish cakes. Heat up your pan and add oil. Once the pan is hot, turn off the heat.
6. To cook the sauce, heat oil in a pan (you can just use whatever oil is left from pan-frying) and add the sauce mixture. Cook over high heat.

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Source: madewithlau — https://www.madewithlau.com/recipes/pan-fried-fish-cakes
Page: https://findfood.fun/vi/recipes/7551
Language: en (requested translation unavailable)