Fish cakes with Chinese cabbage

Fish cakes with Chinese cabbage

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon oil
1 garlic clove, crushed
1/2 teaspoon fresh ginger, finely grated
1/2 head chinese cabbage, cut into 2.5 cm slices
1 tablespoon light soy sauce
1/2 teaspoon salt
2 teaspoons oyster sauce
60ml stock or water
3 chinese-style fish cakes, thinly sliced
1/2 teaspoon cornflour

Method

  1. Heat the oil in a wok or large heavy-based frying pan over low heat. Add the garlic and ginger and cook for a few seconds, then add the cabbage and stir-fry for 1 minute. Add the soy sauce, salt and oyster sauce and stir well to combine. Add the stock and bring to the boil, then add the sliced fish cake and stir until heated through.
  2. In a small bowl, combine the cornflour with just enough water to make a smooth paste.
  3. Push the ingredients to the side of the wok, add the cornflour mixture to the centre of the wok and stir constantly until it boils and thickens. Toss all of the ingredients together and serve at once with white rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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