August 07, 2013

homemade fish cakes

There's nothing better than eating my grandmother's home cooked food. I've had the opportunity to learn how to make a few of her delicious chinese dishes (her potstickers being one of them), and recently asked if she would teach me how to make her deliciously yummy fish cakes. We spent the day hanging out and making the fish cakes, and at the end of the day enjoyed them together with our family.

Making fish cakes "back in the day" must have been very time consuming... having to chop, chop, chop all the fish so it's teeny-tiny pieces. Now, we luckily have the wonderful invention of the food processor, so bring it on out for this recipe.

Bobo's homemade fish cake

2 large filets of white fish (you can use any white fish, but I used Tai)
20 pieces of deveined and shelled shrimp (about 10 for every filet)
4 stalks of green onion
4 tbs cornstarch
1 1/2 tsp black pepper
1 1/2 tbs light soy sauce
1 tsp salt
1 tsp sesame seed oil
1 1/2 tbs chicken broth
2 tsp sugar

Put fish and shrimp in food processor and run until they are tiny bits and pieces (it should almost look like a thick paste). Put processed shrimp and fish into large mixing bowl. Chop green onions and add to fish and shrimp. Mix cornstarch, pepper, soy sauce, salt, sesame oil, chicken broth, and sugar together. Add liquid mixture to fish and shrimp and mix well (about 1.5 minutes constant stirring). For taste, pan fry a small piece and add salt/flavoring if more is desired. Place in refrigerator until ready to cook.

To cook:

In a large skillet, heat oil and pan on medium. Once pan is hot, place spoonfuls on pan and smash down until flattened (feel free to make smaller fish cakes or larger ones depending on what you like) about a quarter of an inch thick. Fry for 2-3 minutes on each side or until it's turned a nice brown color.

Serve fish cakes with rice and veggies, or slice them up and add into fresh spring rolls. Let me know the various ways you've eaten fish cakes!

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