The Chinese Fish Cakes My Dad's Made 100,000 Times

Method6 steps · about 45 min

1. 1

   Step 1: Start soaking the dried scallops (1 oz) in separate warm preparation water until hydrated and soft enough to chop. Separately mix the fish-cake seasoning: 1 tsp sugar, 2 tsp salt, 1 tsp chicken bouillon powder, 1/4 tsp white pepper and 3 tbsp cornstarch. Peel, butterfly and devein the shrimp (5 oz), rinse in separate clean water and drain and dry thoroughly. Remove any bones from the fish (12 oz) and slice thinly. Carefully mash the fish into a sticky paste with a broad knife or use a food processor. Mash or process the shrimp separately, working for about 1–2 minutes, then combine the two pastes. Drain and mince the hydrated scallops, fold into the seafood mixture and mash/fold until evenly combined. Keep the separate dry seasoning ready for step 3.

   Uses 1 oz dried scallops · Separate water for soaking dried scallops and washing shrimp, as needed · 1 tsp sugar · 2 tsp salt · 1 tsp chicken bouillon powder · 1/4 tsp white pepper · 3 tbsp cornstarch · 12 oz fish, boneless for making paste

2. 2

   Step 2: Roughly chop the cilantro (1/2 oz) and green onion (3 stalks) and fold into the prepared seafood paste.

   Uses Prepared fish, shrimp and scallop paste · 1/2 oz cilantro · 3 stalks green onion

3. 3

   Step 3: Mix only the first 2 tbsp of the 4 tbsp paste-water (4 tbsp) supply into the prepared fish-cake seasoning, then mix thoroughly into the seafood-and-herb paste. Add the beaten egg (1) and work the paste with chopsticks. Mix for at least 1–2 minutes, add the next 1 tbsp paste water and mix, then add the final 1 tbsp and mix again. Add the 1 tsp Kikkoman sesame oil and continue working for at least 2–3 minutes. Scoop and fold or slap the paste back into the bowl to develop a firm, springy texture.

   Uses Prepared dry fish-cake seasoning · Seafood paste with cilantro and green onion · 4 tbsp water, divided: 2 tbsp then 1 tbsp then 1 tbsp · 1 egg, beaten · 1 tsp Kikkoman sesame oil

4. 4

   Step 4: With clean hands, mix the separate dipping-sauce ingredients: 1 tbsp Kikkoman oyster sauce, 1 tbsp Kikkoman soy sauce, separate 1 tsp sauce sugar, 5 tbsp sauce water and 1 tsp sauce cornstarch, until dissolved.

   Uses 1 tbsp Kikkoman oyster sauce · 1 tbsp Kikkoman soy sauce · 1 tsp sugar · 5 tbsp water · 1 tsp cornstarch

5. 5

   Step 5: Heat a flat skillet or flat-bottom wok and add some of the 2 tbsp cooking-oil supply, then turn off the heat while shaping. Lightly oil hands or a glove and utensils from the same oil supply. Form the prepared paste into approximately 2 oz balls, spacing them in the pan; adjust cooking for different sizes. Turn the heat high and cook the first side about 5 minutes in total: after the first 2–3 minutes, flatten with an oiled spoon, then continue until golden and releasing. Add extra cooking oil only as needed to prevent sticking. Flip, reduce to medium and cook the second side about 5 minutes, continuing until the centres are cooked through and reach 71°C/160°F for this egg-containing mixture. They should feel firm and springy. Briefly increase heat for more colour if desired, then plate.

   Uses Worked seasoned seafood-and-egg paste · 2 tbsp cooking oil for shaping and pan-frying · Additional cooking oil only as needed to prevent sticking

6. 6

   Step 6: Use the oil remaining in the fish-cake pan to heat the prepared dipping-sauce mixture over high heat, stirring frequently until cooked and thickened. If too thick, loosen with a little additional water or, alternatively, chicken broth. Transfer the sauce to a separate dish and serve alongside the cooked fish cakes.

   Uses Cooked fish cakes and remaining pan oil · Prepared dipping-sauce mixture · A little additional water, only if needed to loosen the cooked dipping sauce · A little chicken broth instead of additional water, only if needed to loosen the cooked sauce