Spring Bamboo Shoot Fish Cake春筍炸魚蛋糕
A delicate Hong Kong dish featuring fluffy fried fish cakes made from fresh fish paste, studded with tender spring bamboo shoots, served with a light sweet and sour sauce. The contrast between the crispy exterior and tender interior creates an exquisite textural experience.
01Ingredients
- 400g white fish fillet
- 150g spring bamboo shoots
- 2 whole egg white
- 30g cornstarch
- 15g potato starch
- 5g salt
- 2g white pepper powder
- 10g sesame oil
- 5g minced ginger
- 3g minced garlic
- 1000ml vegetable oil for frying
- 100ml sweet and sour sauce
- 5g fresh cilantro
Nutrition (per serving)385kcal
- Protein18.5g
- Carbs12.8g
- Fat28.2g
Fiber 0.9 gSodium 1485 mg
02Steps
- Finely mince white fish fillet using a food processor until very smooth
- Cut spring bamboo shoots into small dice pieces
- In a bowl, combine minced fish with egg white and mix until sticky
- Add cornstarch, potato starch, salt, white pepper, sesame oil, ginger and garlic
- Mix thoroughly until well combined and smooth
- Fold in the diced spring bamboo shoots carefully
- Heat oil to 160°C in a deep pan or wok
- Using two spoons, shape fish paste into oval cakes and gently slide into hot oil
- Fry for 4-5 minutes until golden brown on all sides, turning gently
- Remove fried fish cakes with a slotted spoon and drain on paper towels
- Arrange on serving plate and drizzle with sweet and sour sauce
- Garnish with fresh cilantro and serve immediately
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