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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2009
MethodFish 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 facts Per serving: about
- Sodium 574 mg
- Protein 18 g
- Calories 310.0
- Total fat 15 g
- Potassium 385 mg
- Cholesterol 48 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 12.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 27.0
- Vitamin C 5.0