Grandma's Fish Cakes
- DIPPING SAUCE:
- 1 pound firm white fish fillets finely chopped
- 1 in a food processor 1/4 cup frozen green peas thawed
- 2 tablespoons finely-chopped carrots
- 2 teaspoons minced cilantro
- 3 tablespoons water
- 2 tablespoons oyster-flavoured sauce
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/8 teaspoon freshly-ground white pepper
- 1 egg white
- 3/4 cup Japanese breadcrumbs (panko)
- 2 1/2 tablespoons sesame seeds
- Vegetable oil for shallow-frying
- 1/3 cup bottled sweet and sour sauce
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon Chinese dry mustard
Prepare the fish cakes: Combine fish, peas, carrot, cilantro, water, oyster-flavored sauce, cornstarch, salt, white pepper and egg white in a mixing bowl. Stir rapidly until mixture is stiff. Shape mixture into six 3 1/2-inch patties and place on a cookie sheet.
Combine the bread crumbs and sesame seeds in a shallow bowl.
Dipping Sauce: In a medium bowl, combine sweet and sour sauce, vinegar, soy sauce and dry mustard, whisk until well incorporated and mustard is dissolved.
One patty at a time, firmly press bread crumb mixture evenly into the surface of each cake. Repeat until all patties are coated with crumbs.
Pour 1-inch of oil into a large non-stick frying pan. Heat over high heat until hot. Carefully add half the fish patties into the pan. Cook, turning once, until golden brown, about 2 1/2 to 3 minutes per side. Remove fish patties with slotted spoon and drain on paper towels. Repeat with remaining patties. Serve cakes warm with the dipping sauce on the side.
This recipe yields 4 servings.