Tested till perfect Fish Cake Stir-Fry

Fish Cake Stir-Fry

This kind of fish cake is a legacy of the Japanese colonization of Taiwan in the late 19th and early 20th centuries, but it is stir-fried in a thoroughly Chinese manner – a real Taiwanese hybrid. Kids and hesitant fish eaters seem to love it, too.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2009

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tsp 2tspChinese rice wine, sake or dry sherry
  • 1 tsp 1tsplight coloured soy sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tspgranulated sugar
  • 3 tbsp 3tbsppeanut oil or vegetable oil
  • 2 2green oniongreen onions, thinly sliced on the bias
  • 10 10shiitake mushroom capshiitake mushroom caps, julienned
  • 2 2cloves garlic, thinly sliced
  • 1/2 cup 1/2cupjulenned carrot
  • 1 tsp 1tspsesame oil

Fish Cake:

  • 12 oz 12ozhaddock or white fish fillets
  • 2 2green oniongreen onions, white and light green parts finely chopped
  • 1 tsp 1tspfinely grated gingerroot
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspclear rice wine
  • 1/4 tsp 1/4tspgranulated sugar
  • 1 pinch 1pinchwhite pepper
  • 1/3 cup 1/3cupall purpose flour, approx
  • 1 tbsp 1tbspvegetable oil
To change the number of servings, enter the number, then press "calculate". or reset


Fish Cake: Cut fish into chunks. In food processor, process fish, green onions, ginger, salt, rice wine, sugar and pepper until paste; transfer to bowl. Sprinkle with flour; knead in bowl until smooth but not sticky, adding 1 to 2 tbsp (15 to 25 mL) more flour as necessary. Turn out onto lightly floured surface; roll out into 1/2-inch (1 cm) thickness.

In large nonstick skillet, heat oil over medium heat; fry fish cake, turning once, until golden, about 10 minutes. Transfer to paper towels to drain and let cool enough to handle. Cut in half; cut crosswise into 1/4-inch (5 mm) thick strips.

In small bowl, stir together rice wine, soy sauce, salt, sugar and 2 tbsp (25 mL) water; set aside.

In wok or skillet, heat peanut oil over medium-high heat; stir-fry green onions, mushrooms, garlic and carrot until carrot is tender-crisp. Stir in wine mixture;  stir-fry for 1 minute. Add fish cake strips and sesame oil; stir-fry until hot.

Nutritional Information Per serving: about

cal 310 pro 18g total fat 15g sat. fat 2g
carb 25g fibre 1g chol 48mg sodium 574mg
potassium 385mg

% RDI:

calcium 4 iron 12 vit A 27 vit C 5
folate 17
All rights reserved. TVA Group Inc. 2015