Pan-fried Fish Cake with Spring Bamboo Shoots and Fermented Black Beans春筍豉豆煎鯪魚膠
A classic Cantonese dish featuring golden pan-fried fish cakes served with tender spring bamboo shoots and fragrant fermented black beans. The fish cakes are light and delicate with a crispy exterior, while the umami-rich sauce brings out the natural sweetness of the bamboo shoots and the earthy depth of the preserved beans.
01Ingredients
- 400g Fish cakes
- 250g Fresh spring bamboo shoots
- 30g Fermented black beans
- 3 cloves Garlic
- 1 whole Red chilli
- 2tbsp Vegetable oil
- 100ml Chicken stock
- 1.5tbsp Oyster sauce
- 1tbsp Light soy sauce
- 1tsp Sesame oil
- 0.5tsp White pepper
- 1tsp Cornstarch
- 2tbsp Water for cornstarch slurry
Nutrition (per serving)248kcal
- Protein18.5g
- Carbs12.3g
- Fat14.2g
Fiber 1.8 gSodium 892 mg
02Steps
- Prepare the spring bamboo shoots by blanching in boiling water for 3 minutes, then drain and set aside.
- Pat the fish cakes dry with paper towels and season lightly with white pepper on both sides.
- Heat vegetable oil in a large non-stick pan over medium-high heat. Once hot, carefully add the fish cake slices and pan-fry for 3-4 minutes on each side until golden brown. Transfer to a plate.
- In the same pan, add minced garlic, red chilli, and fermented black beans, and stir-fry for 1 minute until fragrant.
- Pour in the chicken stock, oyster sauce, and light soy sauce. Add the blanched spring bamboo shoots and bring to a simmer.
- Return the fish cakes to the pan and gently nestle them in the sauce. Simmer for 2 minutes.
- Mix cornstarch and water to form a slurry. Slowly drizzle the cornstarch mixture into the pan while stirring gently until the sauce thickens.
- Drizzle in the sesame oil and stir well. Taste and adjust seasoning if needed.
- Transfer the fish cakes and sauce to a serving dish. Garnish with additional sliced red chilli if desired. Serve hot with steamed white rice.
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