Pan-fried Dace Fish Paste with Dried Tangerine Peel 陳皮煎鯪魚餅

Delicious pan-fried patties made from fresh dace fish paste, infused with the aromatic zest of dried tangerine peel. A classic Cantonese delicacy, crispy on the outside and tender within.

Nutrition (per serving)

Ingredients

• 400g dace fish paste
• 1 tbsp dried tangerine peel, soaked and finely minced
• 2 spring onions, finely chopped
• 3 water chestnuts, peeled and finely diced
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp cornstarch
• 2 tbsp vegetable oil (for pan-frying)
• Optional: 1/2 tsp sugar

Steps

1. In a large bowl, combine dace fish paste, minced dried tangerine peel, chopped spring onions, diced water chestnuts, light soy sauce, white pepper, cornstarch, and optional sugar.
2. Mix vigorously by hand or with chopsticks in one direction for 5-7 minutes until the paste becomes sticky and bouncy.
3. Form the fish paste into small, flat patties, about 1 cm thick.
4. Heat vegetable oil in a non-stick pan over medium heat. Pan-fry the fish patties for 3-4 minutes per side, or until golden brown and cooked through.
5. Serve hot, optionally with a side of dipping sauce (e.g., sweet soy sauce).

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