Fish Cake Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 310 |
| pro | 18 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 25 g |
| fibre | 1 g |
| chol | 48 mg |
| sodium | 574 mg |
| potassium | 385 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 12 |
| vit A | 27 |
| vit C | 5 |
| folate | 17 |
- Portion size: 4
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.
Ingredients
- 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
Preparation
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.
Source : Canadian Living Magazine: September 2009
