Pan-fried Fish Cake with Spring Bamboo Shoots and Fermented Black Beans

Ingredients

Instructions

1. 1

   Prepare the spring bamboo shoots by blanching in boiling water for 3 minutes, then drain and set aside.

2. 2

   Pat the fish cakes dry with paper towels and season lightly with white pepper on both sides.

3. 3

   Heat vegetable oil in a large non-stick pan over medium-high heat. Once hot, carefully add the fish cake slices and pan-fry for 3-4 minutes on each side until golden brown. Transfer to a plate.

4. 4

   In the same pan, add minced garlic, red chilli, and fermented black beans, and stir-fry for 1 minute until fragrant.

5. 5

   Pour in the chicken stock, oyster sauce, and light soy sauce. Add the blanched spring bamboo shoots and bring to a simmer.

6. 6

   Return the fish cakes to the pan and gently nestle them in the sauce. Simmer for 2 minutes.

7. 7

   Mix cornstarch and water to form a slurry. Slowly drizzle the cornstarch mixture into the pan while stirring gently until the sauce thickens.

8. 8

   Drizzle in the sesame oil and stir well. Taste and adjust seasoning if needed.

9. 9

   Transfer the fish cakes and sauce to a serving dish. Garnish with additional sliced red chilli if desired. Serve hot with steamed white rice.