Homemade squid fish cakes with choi sum

Homemade squid fish cakes with choi sum

By
From
Hong Kong Diner
Serves
2-3
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient

The fish cakes

Quantity Ingredient
150g skinless dace fillet, (swapsies: coley or any white river fish)
50g cleaned squid tubes
1 garlic clove
1/4 teaspoon salt
1/4 measure white pepper
1 teaspoon pure sesame oil
1 tablespoon cornflour
1 spring onion
3 sprigs fresh coriander
4 tablespoons vegetable oil, to cook the fish cakes

The stir-fry

Quantity Ingredient
1/2 a thumb-size piece of ginger
300g choi sum

The sauce

Quantity Ingredient
150ml fresh chicken stock
1 tablespoon oyster sauce
1/2 tablespoon light soy sauce
1/4 teaspoon salt
1/4 teaspoon sugar

Method

  1. Dab the fish fillet and squid tubes dry with kitchen paper, then roughly chop and place in a food processor. Finely chop the garlic and add to the processor with the salt, white pepper, sesame oil and cornflour (cornstarch), then pulse until a completely smooth paste has formed. I find it helps to stop once in order to check for any large clumps and separate them out.
  2. Finely chop the spring onion (scallion) and roughly chop the coriander (cilantro), then fold both into the paste with a wooden spoon. Using a dessertspoon dipped in cold water, scoop out spoonfuls of the fish mixture and shape them into individual round fish cakes, placing them carefully on a large clean plate, ready to fry.
  3. Finely slice the ginger for the stir-fry and set aside, then roughly chop the choi sum into 3cm lengths. In a jug or bowl, mix together all the sauce ingredients.
  4. Now build your wok clock: place the ginger at 12 o’clock, then the chopped choi sum and lastly the sauce.
  5. Heat 4 tablespoons of vegetable oil in a wok to a medium-high heat, swirling it around to ensure that the whole wok is non-stick. Once the oil is smoking hot, put the fish cakes into the wok and fry for 1 minute on each side, or until golden brown. Place a sieve on top of a metal or ceramic mixing bowl and very carefully transfer the fish cakes and oil into the sieve, draining the oil into the bowl and setting the fish cakes aside.
  6. Put the wok straight back on the hob on a high heat. Now add the slices of ginger and stir-fry quickly until golden brown. Add the choi sum and toss through once or twice, then, keeping the wok on a high heat, pour in the sauce. Put the fish cakes back into the wok on top of the choi sum and cover everything with a lid. Bring the sauce to the boil and cook for 2 minutes, stirring occasionally, then serve immediately, with a side of steamed jasmine rice to absorb any additional sauce.
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