PAN-FRIED FISH CAKES

Pan-Fried Fish Cakes image

Number Of Ingredients 16

1/4 cup dried shrimp
4 or 5 black, dried mushrooms
1/2 pound frozen fish filet
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon Stock, Chicken or favorite stock
1/4 cup smoked ham
1/2 cup bamboo shoots
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/4 teaspoon salt
2 teaspoons cornstarch
3 tablespoons water
2 to 3 tablespoons oils or lard
few drops sesame oil

Steps:

1. Separately soak dried shrimp and mushrooms. 2. Mince fish together with soaked shrimp. Blend in cornstarch, salt and stock. Shape in small cakes. 3. Dice smoked ham, bamboo shoots and soaked mushrooms. 4. In one cup, combine soy sauce, sherry, sugar and remaining salt. In another, blend remaining cornstarch and cold water to a paste. 5. Heat oil. Brown fish cakes lightly on each side over medium heat. Remove to a warm serving platter. 6. Reheat oil, adding more if necessary. Add diced ham and vegetables and stir-fry 2 minutes. Add soy-sherry mixture stir-fry 1 minute more. 7. Stir in cornstarch paste to thicken. Then stir in sesame oil. Pour sauce over fish cakes and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves