Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Firm white fish fillets - finely chopped

  2. 1 In a food processor 1/4 cup 59ml Frozen green peas - thawed

  3. 2 tablespoons 30ml Finely-chopped carrots

  4. 2 teaspoons 10ml Minced cilantro

  5. 3 tablespoons 45ml Water

  6. 2 tablespoons 30ml Oyster-flavoured sauce

  7. 2 teaspoons 10ml Cornstarch

  8. 1 teaspoon 5ml Salt

  9. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  10. 1 Egg white

  11. 3/4 cup 109g / 3.8oz Japanese breadcrumbs (panko)

  12. 2 1/2 tablespoons 37ml Sesame seeds

  13. Vegetable oil - for shallow-frying

  14. Dipping Sauce

  15. 1/3 cup 78ml Bottled sweet and sour sauce

  16. 1 teaspoon 5ml Rice vinegar

  17. 1 teaspoon 5ml Soy sauce

  18. 1/2 teaspoon 2 1/2ml Chinese dry mustard

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine the bread crumbs and sesame seeds in a shallow bowl.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 servings.


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