Chinese cuisine is renowned for its rich diversity, complex flavors, and creative uses of ingredients. One of the beloved dishes in Chinese food culture is the Chinese fish cake (also known as Chā yú dàn or 鱼饼). Fish cakes are an integral part of Chinese cooking, particularly in the southern and coastal regions, where seafood is abundant. Whether served as a side dish, snack, or part of a larger meal, fish cakes have a special place in the hearts of many food lovers.

The key to making authentic Chinese fish cakes lies in the ingredients used, the texture of the fish paste, and the cooking techniques. The Chinese approach to making fish cakes is unique and different from other regional versions, focusing on light, delicate flavors and a bouncy, chewy texture.

This article will take you on a culinary journey to explore the ingredients of Chinese fish cakes, the step-by-step preparation process, and the cooking techniques that will help you achieve the perfect fish cakes that will impress anyone you serve them to.

1. Introduction to Chinese Fish Cakes

In Chinese cuisine, fish cakes are made by grinding fish meat into a smooth paste, which is then flavored with various seasonings and shaped into patties or cakes. These cakes are either steamed, fried, or boiled and are often served with dipping sauces or used in soups, hot pots, or stir-fries.

Fish cakes are popular in both home cooking and restaurant menus. They have a chewy yet tender texture and are perfect for absorbing the flavors of the sauce they’re cooked with, whether it’s a savory soy-based sauce, a sweet-salty sauce, or a spicy dipping sauce. Chinese fish cakes are often served as a snack or appetizer, particularly in dim sum restaurants, where they are paired with tea.

Types of Chinese Fish Cakes

Chinese fish cakes can vary in shape and preparation style. Some of the most common types include:

• Steamed Fish Cakes: These are typically served as a dim sum item or as a side dish in a larger meal.
• Fried Fish Cakes: Crispy on the outside and soft on the inside, these fish cakes are often served with a dipping sauce.
• Fish Balls: Similar to fish cakes but smaller in size, fish balls are also made with a fish paste and are often used in soups or hot pots.

Despite the variety of forms, the essential base of Chinese fish cakes remains the same: fish paste, which is seasoned and shaped into different forms before being cooked.

2. Key Ingredients for Chinese Fish Cakes

To make the perfect Chinese fish cakes, you need to use fresh, quality ingredients. The choice of fish and the seasonings are essential in determining the flavor profile and texture of the fish cakes. Below are the core ingredients you’ll need:

2.1. Fresh Fish Fillets

The type of fish you choose plays a significant role in the texture and flavor of your fish cakes. Ideally, you want to use firm white fish with a mild flavor and a slightly flaky texture. Some popular choices include:

• Tilapia: A soft, mild-flavored fish that works well for fish cakes.
• Cod: Known for its delicate texture and mild taste.
• Pollock: Another mild-flavored fish often used in fish cakes and fish balls.
• Mackerel: If you prefer a richer flavor, mackerel can add a slightly oily texture to the cakes.

For the best results, the fish should be fresh and free of bones. You can also use fish fillets that have been deboned and skinned.

2.2. Fish Paste or Surimi

In many Chinese recipes, fish cakes are made using fish paste, which is achieved by grinding the fish into a smooth, sticky paste. The fish paste is then mixed with other ingredients to form a dough-like consistency. If making paste from scratch is too time-consuming, you can use surimi — a processed fish product that is often available in stores. Surimi is made from minced fish meat and can easily be shaped into fish cakes.

2.3. Starch

To bind the fish paste together and create the right texture, cornstarch or potato starch is often added. Starch helps give the fish cakes a bouncy and firm texture, which is characteristic of Chinese fish cakes. It also helps the fish cakes hold their shape during cooking.

2.4. Aromatics and Seasonings

Chinese fish cakes are known for their subtle yet delicate seasonings. Some of the most common ingredients that provide flavor include:

• Ginger: Fresh ginger adds a mild heat and a refreshing flavor to the fish cakes.
• Garlic: Garlic complements the fish with its aromatic, savory taste.
• Green onions (Scallions): Chopped green onions add freshness and lightness to the cakes.
• Soy sauce: A splash of light soy sauce gives the fish cakes a savory umami flavor without overpowering the dish.
• Shaoxing wine: This Chinese cooking wine enhances the fragrance of the fish cakes.
• Sesame oil: A few drops of toasted sesame oil add a nutty depth to the dish.

2.5. Salt and Sugar

Salt is essential for seasoning the fish paste, while sugar helps to balance out the savory elements and bring harmony to the flavors. The sugar is especially important in creating that delicate balance in the fish cakes, where the flavor isn’t too salty or too bland.

2.6. Egg

Eggs act as a binding agent, helping to hold all the ingredients together and giving the fish cakes a smooth texture. Eggs also help improve the moisture and softness of the cakes.

2.7. Cooking Oil

When frying fish cakes, it’s important to use oil with a high smoking point, such as vegetable oil or peanut oil, to ensure the cakes crisp up without burning.

3. Step-by-Step Guide to Making Chinese Fish Cakes

Making Chinese fish cakes is a relatively simple process once you have all the necessary ingredients. Here’s a step-by-step guide to help you prepare these delicious fish cakes at home:

Step 1: Prepare the Fish Paste

1. Clean the fish fillets: Remove the skin and bones from the fish fillets if they’re not already prepared.
2. Grind the fish fillets: Using a food processor, grind the fish fillets into a smooth, sticky paste. If you don’t have a food processor, you can also chop the fish finely with a knife or use a mortar and pestle.
3. Add the starch: Gradually add cornstarch or potato starch to the fish paste while mixing. This will help bind the fish and improve its texture.
4. Season the paste: Add ginger, garlic, green onions, soy sauce, Shaoxing wine, salt, sugar, and a few drops of sesame oil to the fish paste. Mix well until the paste is smooth and elastic.

Step 2: Shape the Fish Cakes

1. Wet your hands with water to prevent the paste from sticking, and then take small portions of the fish paste and shape them into round or oval-shaped cakes. You can make them as thick or thin as you prefer.
2. For variation, you can also shape the fish paste into small fish balls instead of cakes.

Step 3: Cook the Fish Cakes

Option 1: Steaming

1. Prepare the steamer: Bring water to a boil in a wok or large pot and set up a steaming rack or plate.
2. Steam the fish cakes: Place the shaped fish cakes on the steaming rack, ensuring they are not touching each other. Steam for 10-15 minutes until the cakes are cooked through and firm to the touch.

Option 2: Frying

1. Heat oil in a frying pan or wok over medium heat. Once the oil is hot, add the fish cakes in batches to avoid overcrowding.
2. Fry the fish cakes for 3-5 minutes on each side, until golden brown and crispy on the outside.
3. Remove the fish cakes from the oil and place them on a paper towel to drain excess oil.

Option 3: Boiling

1. Bring a pot of water to a boil and gently drop the fish cakes into the water.
2. Boil for 5-7 minutes, until the cakes float to the surface and are cooked through.

Step 4: Serve the Fish Cakes

Once cooked, serve the fish cakes with a dipping sauce of your choice. A simple soy sauce-based dipping sauce or a sweet chili sauce would complement the flavors perfectly.

4. Conclusion

Chinese fish cakes are a delightful and versatile dish that can be enjoyed in various ways. The light, chewy texture of the fish cakes combined with the delicate seasonings creates a truly unique and delicious eating experience. By following the simple steps outlined in this recipe, you can recreate this authentic Chinese dish at home, whether you prefer steaming, frying, or boiling the cakes.

With fresh fish, a handful of key ingredients, and the right technique, you’ll be able to serve up delicious fish cakes that capture the essence of Chinese cuisine. Whether served as a snack, appetizer, or part of a larger meal, these fish cakes will impress your family and friends with their flavor and texture. Try making Chinese fish cakes for your next meal, and enjoy a

taste of authentic Chinese cooking!