Pan-fried fish cakes

Yield: 4 Servings

Measure Ingredient
¼ cup Dried shrimp
4 Or
5 Dried black mushrooms
½ pounds Fish fillets
1 teaspoon Cornstorch
¼ teaspoon Salt
¼ teaspoon Stock
¼ cup Smoked ham
½ cup Bamboo shoots
1 tablespoon Soy sauce
1 tablespoon Sherry
½ teaspoon Sugar
¼ teaspoon Salt
2 teaspoons Cornstarch
3 tablespoons Water (up to)
3 tablespoons Oil or lard
3 drops Sesame oil; more or less

1. Separately soak dried shrimp and mushrooms.

2. Mince fish together with soaked shrimp. Blend in cornstarch, salt and stock. Shape in small cakes.

3. Dice smoked ham, bamboo shoots and soaked mushrooms.

4. In one cup, combine soy sauce, sherry, sugar and remaining salt. In another, blend remaining cornstarch and cold water to a paste.

5. Heat oil. Brown fish cakes lightly on each side over medium heat. Remove to a warm serving platter.

6. Reheat oil, adding more if necessary. Add diced ham and vegetables and stir-fry 2 minutes. Add soy-sherry mixture; stir-fry 1 minute more.

7. Stir in cornstarch paste to thicken. Then stir in sesame oil. Pour sauce over fish cakes and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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