Mushroom Fish Cake

Mushroom Fish Cake

　　Ingredients: 250g mandarin fish.

100g eggs, 15g fresh shiitake mushrooms, 25g spinach.

15g salt, 30g cornstarch, 3g MSG, 5g sesame oil, 50g rapeseed oil, 15g lard (refined)

Specialty: Also called Mushroom Fish Cake, this is a renowned dish from the Ganzhou area. It is finely made, brightly colored, soft and tender, deliciously savory and salty, with a semi-soup, semi-dish texture, making it an excellent choice for high-end banquets.

Instructions: 1. Mince the cleaned fish fillet with a knife and place it in a bowl; 2. Wash and trim the spinach, then cut into sections; 3. Remove stems from the shiitake mushrooms, wash them, and soak in cold water to rehydrate — tear larger ones in half for later use; 4. In a bowl, mix 100ml of water with cornstarch until smooth, then pour into the bowl with the minced fish and mix well; 5. To the fish mixture, add 10g of fine salt, stir in one direction from left to right, then add fresh eggs and beat until the mixture becomes elastic; 6. Heat a pan over medium heat, add rapeseed oil, and heat until it reaches 60% temperature. Using your left hand, scoop the fish mixture and squeeze it out between your thumb and index finger — slightly larger than meatballs. Use a ceramic soup spoon dipped in water to scoop and slide each portion into the hot oil to deep-fry; 7. When the fish cakes float to the surface, they will first resemble oil lamps with a slight dent in the middle, then gradually expand, resembling table tennis balls floating on the oil. Once they turn light yellow, make a slight sizzling sound when turned — they are ready to be removed and drained; 8. Let the fried fish cakes sit for a moment, and each will soften on its own; 9. Place the pan on the stove, add 1000ml of fresh broth, put in the fish cakes, and simmer for 10 minutes; 10. The fish cakes will absorb the broth inside. Then add 10g of salt, rehydrated shiitake mushrooms, MSG, finally add spinach and lard, bring to a boil, transfer to a serving bowl, drizzle with sesame oil, and serve.