Chinese Fish Cakes

    25 min

    These fish cakes will rival any store-bought variety. They are highly versatile. You can eat them as is or use them in noodles or stir-fry dishes. They are also freezer-friendly. Enjoy!


    Quebec, Canada
    20 people made this

    Makes: 10 - 12 fish cakes

    • 1 tablespoon oil
    • 1 medium onion, finely chopped
    • 1/2 teaspoon salt
    • 3/4 recipe white fish paste
    • 1 spring onion, finely chopped
    • 1/2 (225g) tin water chestnuts, drained and finely chopped
    • 1/2 tablespoon sesame oil
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 tablespoon cornflour
    • 4 tablespoons cornflour
    • 2 eggs, beaten
    • oil for frying

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat a large frying pan with 1 tablespoon oil over high heat. Add the onion and salt; cook until soft, 3-4 minutes. Transfer to a large bowl.
    2. Add the fish paste, spring onion, water chestnuts, sesame oil, salt, pepper and cornflour. Mix well, stirring in one direction only.
    3. Divide the fish mixture into 10-12 equal sized balls (use spoons or wet hands). Coat each with cornflour, then dip into the egg.
    4. Heat a deep pan with oil to medium heat. Fry the fish cakes until evenly browned on all sides and cooked all the way through, about 3-5 minutes.

    See it on my blog

    Check out this recipe on my blog

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