Pan-fried Dace Fish Paste with Dried Tangerine Peel

Ingredients

Instructions

1. 1

   In a large bowl, combine dace fish paste, minced dried tangerine peel, chopped spring onions, diced water chestnuts, light soy sauce, white pepper, cornstarch, and optional sugar.

2. 2

   Mix vigorously by hand or with chopsticks in one direction for 5-7 minutes until the paste becomes sticky and bouncy.

3. 3

   Form the fish paste into small, flat patties, about 1 cm thick.

4. 4

   Heat vegetable oil in a non-stick pan over medium heat. Pan-fry the fish patties for 3-4 minutes per side, or until golden brown and cooked through.

5. 5

   Serve hot, optionally with a side of dipping sauce (e.g., sweet soy sauce).