Hakka Fish Cakes

Hakka Fish Cakes

　　Fish cakes are a long-renowned traditional delicacy. Commonly known as fish fillets, they are made by finely mincing fresh grass carp, mixing it with various seasonings, and forming it into small round balls. When used to make soup, they deliver a delicious, savory flavor that is both crispy and tasty—making them an essential dish for home cooking. They are especially popular during festivals and holidays. The fish cakes have a golden-yellow hue, combining the fragrant aroma of fried fish with a generous amount of savory juice trapped inside. They are tender, flavorful, and never get tiresome even when eaten frequently. Among the varieties, Money-Shaped Fish Cakes and Jingle Bell Fish Cakes are the most famous.

The method of making fish cakes involves removing the skin and bones from grass carp, chopping the flesh into a paste, then adding potato starch and an appropriate amount of saltwater. The mixture is stirred continuously by hand until it becomes elastic. Small spoonfuls of the mixture are then scooped into boiling oil and deep-fried until they are about the size of a ping-pong ball, resulting in the finished fish cakes. To cook with fish cakes, simply boil them together with the broth for a period of time.