Spring Bamboo Shoot Fish Cake

Ingredients

Instructions

1. 1

   Finely mince white fish fillet using a food processor until very smooth

2. 2

   Cut spring bamboo shoots into small dice pieces

3. 3

   In a bowl, combine minced fish with egg white and mix until sticky

4. 4

   Add cornstarch, potato starch, salt, white pepper, sesame oil, ginger and garlic

5. 5

   Mix thoroughly until well combined and smooth

6. 6

   Fold in the diced spring bamboo shoots carefully

7. 7

   Heat oil to 160°C in a deep pan or wok

8. 8

   Using two spoons, shape fish paste into oval cakes and gently slide into hot oil

9. 9

   Fry for 4-5 minutes until golden brown on all sides, turning gently

10. 10

    Remove fried fish cakes with a slotted spoon and drain on paper towels

11. 11

    Arrange on serving plate and drizzle with sweet and sour sauce

12. 12

    Garnish with fresh cilantro and serve immediately