Ganzhou Fish Cakes

Ganzhou Fish Cakes

　　Fish cakes are a long-renowned traditional delicacy of Ganzhou, a dish unique to this city across China. Commonly known as fish fillets, Ganzhou’s fish cakes are small round balls made from finely minced fresh grass carp, blended with various seasonings. They make an excellent base for soups—deliciously flavorful, crispy, and tender—and are a popular home-cooked dish. During festivals and holidays, they are especially favored by every household in Ganzhou. The cakes have a golden color, exuding the aroma of fried fish while retaining ample juices inside, resulting in a tender, delicious taste that never gets tiresome. Among Ganzhou fish cakes, the Money-Shaped Fish Cake and the Jingle Fish Cake are the most famous.

　　Although they may look similar to fried tofu, making fish cakes involves many nuances. To make one jin (500g) of fish cakes, you only need two to three liang (100–150g) of flour (whereas fish balls require four to six liang); you also need to add four to six eggs, and continuously stir in one direction—the longer, the better. That’s why fish cakes are truly “beaten” into shape. Without sufficient beating time, uneven mixing, or changing the stirring direction, the mixture won’t hold its ball shape when fried and will fall apart.

　　Fish cakes are convenient to store and have a longer shelf life than fish balls. They can be boiled in soup to absorb rich flavors, or pan-fried and stir-fried. Often served as the first dish on the table, the “head dish,” their taste is absolutely delightful.