Dry-Fried Fish Cake

Name: Dry-Fried Fish Cake
Cuisine: Chinese
Ingredients: 500 g Sea bass fillet (sever the gills, hang the fish upside down to bleed out, debone and remove the flesh, slice and mince into fish paste); 50 g Chinese cured meat (là ròu); 15 g Dried shrimp (rehydrated); 10 g Scallion (finely diced); 50 g Dry starch; 10 g Fine salt; 4 g MSG (original text reads "wei fen"); 5 g Sesame oil; 1 g Ground white pepper; 100 g Cooking oil

Finely mince sea bass and combine with cured pork, dried shrimp, and other ingredients until the mixture becomes sticky. Pan-fry until golden and crispy.

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Ingredients

Sea bass fillet (sever the gills, hang the fish upside down to bleed out, debone and remove the flesh, slice and mince into fish paste) 500 g

Chinese cured meat (là ròu) 50 g

Dried shrimp (rehydrated) 15 g

Scallion (finely diced) 10 g

Dry starch 50 g

Fine salt 10 g

MSG (original text reads "wei fen") 4 g

Sesame oil 5 g

Ground white pepper 1 g

Cooking oil 100 g

Instructions

Preparing the Ingredients

Cut the sea bass's gills and hang the fish upside down to bleed. Once the blood has fully drained, place it back on the cutting board. Starting from the tail, run the knife backward along the spine to sever the breastbone, splitting the fish into two halves (flesh side and bone side). Remove the innards, rinse clean, debone, slice the flesh thinly, then mince it into a fine paste. Dice the Chinese cured meat, dried shrimp, and scallion (inferred from the ingredient list).

Mixing to Develop the Paste

Place the minced fish in a bowl, add the fine salt and MSG, and beat it until it becomes sticky and paste-like. Then add the starch, water, rehydrated dried shrimp, diced scallion, sesame oil, and ground white pepper, and mix everything together until evenly combined.