Cherry & Dennis Helper Habitat
Shunde Pan-fried Dace Fish Cakes
順德煎鯪魚餅
Recipe overview
Dace paste is beaten with dried tangerine peel, spring onion and coriander, shaped into thin cakes and pan-fried until golden and springy.
01
Ingredients
Main ingredients
- 500 g dace fish paste
- 3 g dried tangerine peel
- 25 g spring onions
- 20 g coriander
Fish marinade
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.25 tsp ground white pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
Pan-frying oil
- 2 tbsp cooking oil
02
Tools
- large mixing bowl
- frying pan
- chef's knife
- cutting board
- chopsticks
- spatula
- measuring spoons
- food thermometer
03
Steps
Step 1
Soften the peel
Soak dried tangerine peel in warm water for 15 minutes, scrape off thick pith and mince.
Step 2
Chop the herbs
Wash and drain spring onions and coriander, then chop them finely.
Step 3
Combine the fish mixture
Place dace paste, peel, herbs, salt, sugar, white pepper and cornstarch in a large bowl.
Step 4
Add water gradually
Stir firmly in one direction, adding 2 tbsp water in two batches until absorbed.
Step 5
Beat until sticky
Add sesame oil and beat in the same direction for 3 to 4 minutes until sticky and elastic.
Step 6
Chill the paste
Cover the fish paste and refrigerate for 15 minutes to firm it.
Step 7
Shape the cakes
Wet hands lightly, divide paste into eight and flatten into even 1.5 cm-thick rounds.
Step 8
Heat the oil
Heat a frying pan over medium heat, add 2 tbsp cooking oil and coat the base.
Step 9
Add the fish cakes
Place cakes in the pan with space between them and fry for about 3 minutes.
Step 10
Turn and fry
Once the bottoms are golden and set, turn and fry the second side for about 3 minutes.
Step 11
Check doneness
Reduce to medium-low and cook 1 minute more per side until golden, opaque inside and 63°C at the centre.
Step 12
Drain and serve
Rest the cakes on absorbent paper for 30 seconds, then plate and serve hot.
Common mistakes
- Leaving thick white pith on the peel makes it bitter.
- Insufficient beating leaves cakes loose and crumbly.
- Uneven cake thickness causes uneven cooking.
- Excessive heat burns the outside before the centre cooks.
Tips
Beat in one direction until the paste grips the bowl and feels elastic; shape even 1.5 cm cakes and confirm a 63°C centre.
