Fish Cake Stir-Fry
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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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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2 tsp (10 mL) Chinese rice wine, sake or dry sherry
1 tsp (5 mL) light-coloured soy sauce
1/4 tsp (1 mL) each salt and granulated sugar
3 tbsp (45 mL) peanut or vegetable oil
2 green onions, thinly sliced on the bias
10 shiitake mushroom caps, julienned
2 cloves garlic, thinly sliced
1/2 cup (125 mL) julienned carrot
1 tsp (5 mL) sesame oil
Fish Cake:
12 oz (375 g) haddock or other white-fleshed fish fillets
2 green onions (white and light green parts), finely chopped
1 tsp (5 mL) finely grated gingerroot
1/2 tsp (2 mL) each salt and clear rice wine
1/4 tsp (1 mL) granulated sugar
Pinch white pepper
1/3 cup (75 mL) all-purpose flour (approx)
1 tbsp (15 mL) vegetable 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.
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.
Tags:
Fish; Vegetables; Grains; Thai and Southeast Asian; Skillet; Stir-fry; Main Course;
Source
Canadian Living Magazine: September 2009
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