Grandma's Fish Cakes

Recipe Ingredients

1 lb	454g / 16oz	Firm white fish fillets - finely chopped
1		In a food processor
1/4 cup	59ml	Frozen green peas - thawed
2 tablespoons	30ml	Finely-chopped carrots
2 teaspoons	10ml	Minced cilantro
3 tablespoons	45ml	Water
2 tablespoons	30ml	Oyster-flavoured sauce
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1		Egg white
3/4 cup	109g / 3.8oz	Japanese breadcrumbs (panko)
2 1/2 tablespoons	37ml	Sesame seeds
		Vegetable oil - for shallow-frying
		Dipping Sauce
1/3 cup	78ml	Bottled sweet and sour sauce
1 teaspoon	5ml	Rice vinegar
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Chinese dry mustard

Recipe Instructions

Prepare the fish cakes: Combine fish, peas, carrot, cilantro, water, oyster-flavored sauce, cornstarch, salt, white pepper and egg white in a mixing bowl. Stir rapidly until mixture is stiff. Shape mixture into six 3 1/2-inch patties and place on a cookie sheet.

Combine the bread crumbs and sesame seeds in a shallow bowl.

Dipping Sauce: In a medium bowl, combine sweet and sour sauce, vinegar, soy sauce and dry mustard, whisk until well incorporated and mustard is dissolved.

One patty at a time, firmly press bread crumb mixture evenly into the surface of each cake. Repeat until all patties are coated with crumbs.

Pour 1-inch of oil into a large non-stick frying pan. Heat over high heat until hot. Carefully add half the fish patties into the pan. Cook, turning once, until golden brown, about 2 1/2 to 3 minutes per side. Remove fish patties with slotted spoon and drain on paper towels. Repeat with remaining patties. Serve cakes warm with the dipping sauce on the side.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 3: - Fish) - from the TV FOOD NETWORK CANADA

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