Pan-fried Dace Fish Patties with Water Chestnuts 馬蹄煎鯪魚餅

Crispy pan-fried fish patties made from fresh dace fish paste, mixed with crunchy water chestnuts for a delightful texture. A classic Cantonese delicacy, perfect as a snack or side dish.

Nutrition (per serving)

Ingredients

• 300g fresh dace fish paste (鯪魚膠)
• 100g fresh water chestnuts, peeled and finely diced
• 1 sprig scallions, finely chopped
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tsp sugar
• 1 tbsp cornstarch
• 1 tbsp cooking oil (for mixing into paste)
• 3 tbsp cooking oil (for pan-frying)

Steps

1. In a large bowl, combine fresh dace fish paste, finely diced water chestnuts, finely chopped scallions, salt, white pepper, sugar, and cornstarch. Mix well by hand or with chopsticks, stirring in one direction until the mixture is cohesive and slightly springy.
2. Add cooking oil to the fish paste mixture and mix well. This helps to make the patties smooth and prevents sticking.
3. Wet your hands slightly with water or oil to prevent sticking. Take spoonfuls of the fish paste and flatten them into round or oval patties.
4. Heat cooking oil in a non-stick pan over medium heat. Carefully place the fish patties into the hot oil, ensuring not to overcrowd the pan.
5. Pan-fry for 3-5 minutes on each side until golden brown and cooked through. Adjust heat as needed to prevent burning.
6. Remove patties from the pan and drain excess oil on paper towels. Serve hot, optionally with a dipping sauce like sweet chili sauce or soy sauce.

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