Spring Bamboo Shoot Fish Cake 春筍炸魚蛋糕

A delicate Hong Kong dish featuring fluffy fried fish cakes made from fresh fish paste, studded with tender spring bamboo shoots, served with a light sweet and sour sauce. The contrast between the crispy exterior and tender interior creates an exquisite textural experience.

Nutrition (per serving)

Ingredients

• 400g white fish fillet
• 150g spring bamboo shoots
• 2 whole egg white
• 30g cornstarch
• 15g potato starch
• 5g salt
• 2g white pepper powder
• 10g sesame oil
• 5g minced ginger
• 3g minced garlic
• 1000ml vegetable oil for frying
• 100ml sweet and sour sauce
• 5g fresh cilantro

Steps

1. Finely mince white fish fillet using a food processor until very smooth
2. Cut spring bamboo shoots into small dice pieces
3. In a bowl, combine minced fish with egg white and mix until sticky
4. Add cornstarch, potato starch, salt, white pepper, sesame oil, ginger and garlic
5. Mix thoroughly until well combined and smooth
6. Fold in the diced spring bamboo shoots carefully
7. Heat oil to 160°C in a deep pan or wok
8. Using two spoons, shape fish paste into oval cakes and gently slide into hot oil
9. Fry for 4-5 minutes until golden brown on all sides, turning gently
10. Remove fried fish cakes with a slotted spoon and drain on paper towels
11. Arrange on serving plate and drizzle with sweet and sour sauce
12. Garnish with fresh cilantro and serve immediately

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