The Chinese Fish Cakes My Dad's Made 100,000 Times

Ingredients

• 12 oz fish
• 5 oz shrimp
• 1 oz dried scallop
• 0.5 oz cilantro
• 3 stalk green onion
• 1 egg
• 2 tbsp cooking oil
• 1 tsp sugar
• 2 tsp salt
• 1 tsp chicken bouillon powder
• 0.25 tsp white pepper
• 3 tbsp cornstarch
• 4 tbsp water
• 1 tsp Kikkoman® Sesame Oil
• 1 tbsp Kikkoman® Oyster Sauce
• 1 tbsp Kikkoman® Soy Sauce
• 1 tsp sugar
• 5 tbsp water
• 1 tsp cornstarch

Instructions

1. 1

   Create fish & shrimp paste: Time management hint: Before you start , make sure you get your dried scallops soaking in some warm water. They’ll need to be rehydrated and soft enough to chop by the time you’re finishing making the fish-and-shrimp paste.

2. 2

   Dice aromatics: Roughly chop the cilantro and the green onions. Add them to the mixture.

3. 3

   Marinate paste & mix: Add water to the marinade that you prepared earlier, and stir until well-combined. Add the marinade to the fish paste and use chopsticks to stir until it’s completely incorporated.

4. 4

   Create dipping sauce: Take a break from working the fish paste to create the dipping sauce. (Make sure your hands are clean!) In a small bowl, combine oyster sauce, light soy sauce, sugar, water, and cornstarch. Mix until the sugar and cornstarch dissolve.

5. 5

   Pan-fry fish cakes: Because we want even heat over a large surface, it’s best to use a flat-bottom wok or a flat skillet for pan-frying the fish cakes. Heat up your pan and add oil. Once the pan is hot, turn off the heat.

6. 6

   Cook sauce & serve: To cook the sauce, heat oil in a pan (you can just use whatever oil is left from pan-frying) and add the sauce mixture. Cook over high heat.