Fish Cake Stir-Fry

By The Canadian Living Test Kitchen

8 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	310310 cal
pro	18 g18g pro
total fat	15 g15g total fat
sat. fat	2 g2g sat. fat
carb	25 g25g carb
fibre	1 g1g fibre
chol	48 mg48mg chol
sodium	574 mg574mg sodium
potassium	385 mg385mg potassium
% RDI:	-
calcium	44 calcium
iron	1212 iron
vit A	2727 vit A
vit C	55 vit C
folate	1717 folate

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 2tsp tspChinese rice wine, sake or dry sherry
1 tsp light coloured soy sauce 1 1tsp tsplight coloured soy sauce
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
3 tbsp peanut oil 3 3tbsp tbsppeanut oil or vegetable oil
2 2green oniongreen onions, thinly sliced on the bias
10 shiitake mushroom caps , julienned10 10shiitake mushroom capshiitake mushroom caps, julienned
2 cloves garlic , thinly sliced2 2cloves garlic, thinly sliced
1/2 cup julenned carrot 1/2 1/2cup cupjulenned carrot
1 tsp sesame oil 1 1tsp tspsesame oil
Fish Cake:
12 oz haddock 12 12oz ozhaddock or white fish fillets
2 2green oniongreen onions, white and light green parts finely chopped
1 tsp finely grated gingerroot 1 1tsp tspfinely grated gingerroot
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp clear rice wine 1/2 1/2tsp tspclear rice wine
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
1 pinch white pepper 1 1pinch pinchwhite pepper
1/3 cup all purpose flour , approx1/3 1/3cup cupall purpose flour, approx
1 tbsp vegetable oil 1 1tbsp tbspvegetable 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