Pan-Fried Fish Cake

Pan-Fried Fish Cake

　　Pan-Fried Fish Cake

Ingredients:

Fish tofu (a.k.a. "youyu") 500g, minced garlic 50g, starch 150g, fish sauce 25g, MSG 7.5g, pepper 0.1g, sesame oil 1g.

Method:

(1) First, remove the head and innards of the fish tofu, wash and place in the refrigerator to slightly freeze until the fish firms up. Remove, then use a knife to remove the bones. Cut each piece into two to three sections, place in a large bowl, and mix in fish sauce, starch, MSG, pepper, and sesame oil. Set aside.

(2) Heat a pan, add a small amount of cooking oil, then pour in the fish mixture. Flatten it out and pan-fry over medium heat until one side becomes slightly crispy and firm. Flip and fry the other side until also crispy and firm. Once fully cooked, transfer to a serving plate. Then stir-fry the minced garlic in the pan until fragrant and pour it over the fish cake before serving.

Features:

Soft with a smooth texture, tender yet crispy and aromatic.