Pan-fried Dace Fish Paste with Dried Tangerine Peel陳皮煎鯪魚餅
Delicious pan-fried patties made from fresh dace fish paste, infused with the aromatic zest of dried tangerine peel. A classic Cantonese delicacy, crispy on the outside and tender within.
01Ingredients
- 400g dace fish paste
- 1 tbsp dried tangerine peel, soaked and finely minced
- 2 spring onions, finely chopped
- 3 water chestnuts, peeled and finely diced
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1 tsp cornstarch
- 2 tbsp vegetable oil (for pan-frying)
- Optional: 1/2 tsp sugar
Nutrition (per serving)245kcal
- Protein22.5g
- Carbs6.2g
- Fat13.8g
Fiber 0.4 gSodium 318 mg
02Steps
- In a large bowl, combine dace fish paste, minced dried tangerine peel, chopped spring onions, diced water chestnuts, light soy sauce, white pepper, cornstarch, and optional sugar.
- Mix vigorously by hand or with chopsticks in one direction for 5-7 minutes until the paste becomes sticky and bouncy.
- Form the fish paste into small, flat patties, about 1 cm thick.
- Heat vegetable oil in a non-stick pan over medium heat. Pan-fry the fish patties for 3-4 minutes per side, or until golden brown and cooked through.
- Serve hot, optionally with a side of dipping sauce (e.g., sweet soy sauce).
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.