Wenzhou Fish Cake

Name: Wenzhou Fish Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Rice fish; 2 tsp salt; 3 tsp Ginger juice; 2 tsp Sugar; 1 tablespoon Cooking Wine; 150g Minced meat; 120g Sweet potato starch

by You Ma Food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

After eating freshly made fish cakes in Wenzhou, I have been thinking about it,

Finally, I searched the Internet by myself, and then searched the memory and combined to make this fish cake.

I have actually made fish balls and tribute balls before. They are delicious and not chewy enough when they are cooked according to the recipe.

So I don't want to do it again after doing it a few times.

The method of Wenzhou fish cakes found on the Internet this time is different from the recipes of fish balls made in the past.

What surprises me is that the taste is very good this time, it is better than the one eaten in Wenzhou.

Xiaoshou said: It's more delicious than bought, and it won't get tired.

The fish that I bought is fatty meat, but I use lean meat more.

I think this is also the reason why it is not greasy, and it is really chewy.

In addition to being cooked in water like me, Wenzhou fish cakes can also be fried or deep-fried until the surface is golden.

Then steam it or cook it and eat it again. I think it’s better to cook it on a low heat to lower the heat.

I blanched the ginger noodle soup with the big pot of soup left over from cooking fish cakes.

Cut a few slices of hot fish cakes on top, it's delicious!

Ingredients

750g Rice Fish
2 tsp Salt
3 tsp Ginger Juice
2 tsp Sugar
1 tablespoon Cooking Wine
150g Minced Meat
120g Sweet Potato Starch

Wenzhou Fish Cake

1. The rice fish is cleaned and the pork is ground into minced meat

2. Cut the fish from the back and remove the net fish on both sides

3. Scrape off the fish, don’t use the skin

4. Chop the scraped fish meat with the minced meat

5. When the fish paste is chopped, it becomes sticky and becomes sticky. It's okay

6. Put the minced meat in the basin, add ginger juice, rice wine, salt, a little sugar

7. Put the sweet potato starch in the fish puree, of course, it can also be other starches, it is more common in Zhejiang Province

8. Repeatedly grasp and smash all the materials until the fish paste appears gelatinous, so even if it is half done

9. Dip your hands with water, grab a large ball of fish mud, exchange your hands and throw it several times to turn it into a smooth oval-shaped fish cake raw embryo

10. Add enough water to the pot, heat it to warm, add the fish cakes, add an appropriate amount of cooking wine, and a spoonful of salt to taste to remove the fishy. When it is about to boil, turn on a low heat and simmer for 20 minutes.

11. Pick up the cooked fish cakes and eat them directly, or they can be chilled and frozen. When you want to eat them later, take them out and fry them or cook them.

12. Don’t waste the fish soup that has been cooked in the fish cakes. Put in the minced ginger that has been squeezed out of the ginger juice, add some noodles, greens, and a pot of delicious fish noodles.