Salted egg fishcakes

Salted egg fishcakes

By
From
Chinese Unchopped
Serves
2-4
Prep
40 mins
Cooking time
10 mins
Photographer
Martin Poole

I’ve eaten many a fishcake in my life and in a lot of restaurants I find them to be squidgy and rubbery, with the fish almost unidentifiable. This recipe has developed over time, with the base ingredients (excluding the panko breadcrumbs) borrowed from a Thai-style spiced fishcake. The ingredients are then mixed with salted egg white for a little classic Chinese flavour, with the finely chopped green beans bringing some added crunch. I like to shape these into golf-ball-sized bites so that there is enough fish cake to actually bite into and enjoy the varied textures.

Ingredients

Quantity Ingredient
25g french beans
1/2 bunch coriander
1 egg, beaten
315g cornflour
300g panko breadcrumbs
sea salt
freshly ground black pepper
2 salted eggs or leftover salted egg whites, (see note)
1 x 50g white fish fillet
1 x 75g squid, cleaned and quills removed, (get your fishmonger to do this for you)
50g prawns, peeled and deveined, (see note)
1 teaspoon sesame oil
vegetable oil, for frying

Method

  1. Finely chop the beans and roughly chop the coriander. Arrange the beaten egg, 300g of the cornflour and the breadcrumbs in separate bowls ready for coating the fishcakes. Season the cornflour with a little salt and pepper and mix together well.
  2. If using whole salted eggs, steam them for 10 minutes in a wok with a steamer stand. Once cool, peel off the shells and separate the whites from the yolks, reserving the yolks for another recipe such as Salted Egg Prawns.
  3. Slice the white fish fillet, squid and prawns into 3cm chunks. Keep the squid tentacles separate. Pat the fish and squid dry with kitchen paper.
  4. Add the prawns, fish, salted egg white and chopped squid tubes to a food processor and blend together to form a smooth paste. Add the tentacles and sesame oil and blend together to combine, then spoon the mixture into a large mixing bowl.
  5. Add the green beans, coriander and the remaining 1 tablespoon of the cornflour to the fishcake mixture and mix together well. Using your hands, take a golf-ball- sized piece of the mix, then roll it in the seasoned cornflour, then the beaten egg and finally the panko breadcrumbs. Repeat with the remaining mix.
  6. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
  7. Carefully add half the fishcakes and deep-fry until golden brown, about 4–5 minutes. Remove the pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper, then transfer to a low oven to keep warm until the second batch is ready. Repeat with the remaining fishcakes and serve immediately.

Note

  • To make salted egg whites, place ½ tablespoon oyster sauce, 1 teaspoon granulated sugar, 1 teaspoon black pepper, ½ tablespoon light soy sauce and 1 egg white in a bowl and mix together well.

Note

  • To devein a prawn, use a small, sharp knife to make a slit along the middle of the back to expose the dark vein, then pull it out. Alternatively insert a toothpick roughly three-quarters of the way up the back of the prawn and pull the vein up and out of the prawn.

Tip:

  • These fishcakes are wonderful served with chilli sauce. For a rather special version, try mixing 3 tablespoons of sweet chilli sauce with the juice of ½ a lime, 1 clove of finely chopped garlic and 1 stalk of finely chopped fresh lemongrass.
Tags:
Chinese
School of Wok
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