Pan-fried Fish Cake with Spring Bamboo Shoots and Fermented Black Beans 春筍豉豆煎鯪魚膠

A classic Cantonese dish featuring golden pan-fried fish cakes served with tender spring bamboo shoots and fragrant fermented black beans. The fish cakes are light and delicate with a crispy exterior, while the umami-rich sauce brings out the natural sweetness of the bamboo shoots and the earthy depth of the preserved beans.

Nutrition (per serving)

Ingredients

• 400g Fish cakes
• 250g Fresh spring bamboo shoots
• 30g Fermented black beans
• 3 cloves Garlic
• 1 whole Red chilli
• 2tbsp Vegetable oil
• 100ml Chicken stock
• 1.5tbsp Oyster sauce
• 1tbsp Light soy sauce
• 1tsp Sesame oil
• 0.5tsp White pepper
• 1tsp Cornstarch
• 2tbsp Water for cornstarch slurry

Steps

1. Prepare the spring bamboo shoots by blanching in boiling water for 3 minutes, then drain and set aside.
2. Pat the fish cakes dry with paper towels and season lightly with white pepper on both sides.
3. Heat vegetable oil in a large non-stick pan over medium-high heat. Once hot, carefully add the fish cake slices and pan-fry for 3-4 minutes on each side until golden brown. Transfer to a plate.
4. In the same pan, add minced garlic, red chilli, and fermented black beans, and stir-fry for 1 minute until fragrant.
5. Pour in the chicken stock, oyster sauce, and light soy sauce. Add the blanched spring bamboo shoots and bring to a simmer.
6. Return the fish cakes to the pan and gently nestle them in the sauce. Simmer for 2 minutes.
7. Mix cornstarch and water to form a slurry. Slowly drizzle the cornstarch mixture into the pan while stirring gently until the sauce thickens.
8. Drizzle in the sesame oil and stir well. Taste and adjust seasoning if needed.
9. Transfer the fish cakes and sauce to a serving dish. Garnish with additional sliced red chilli if desired. Serve hot with steamed white rice.

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