Egg Yolk Stuffed Fish Cake

Name: Egg Yolk Stuffed Fish Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 500 g Grass carp fillet (minced into paste); 5 Hard-boiled eggs (whites chopped and mixed into fish paste; yolks cut into small cubes for filling); 50 g Loofah (peeled and sliced); 10 g Ham (sliced); 1 Red chili pepper (washed and cut into pieces); 1 Green onion (washed and chopped); 1 Ginger (minced); Cornstarch (to adjust fish paste moisture), to taste; 60 g Cooking oil (60 g actually used); 1 tsp Sesame oil; 1 tsp Cooking wine; 1 tsp White pepper; 1 tsp Doubanjiang (broad bean paste); 1 tsp Chinkiang vinegar; 2 tsp Fine salt; 1 tsp Sugar; 1 tsp MSG; 2 tsp Soy sauce

An innovative dish of fish balls made by wrapping egg-yolk filling in fish paste, stir-fried together with loofah and ham.

45 min

Easy

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Ingredients

Grass carp fillet (minced into paste) 500 g

Hard-boiled eggs (whites chopped and mixed into fish paste; yolks cut into small cubes for filling) 5

Loofah (peeled and sliced) 50 g

Ham (sliced) 10 g

Red chili pepper (washed and cut into pieces) 1

Green onion (washed and chopped) 1

Ginger (minced) 1

Cornstarch (to adjust fish paste moisture) to taste

Cooking oil (60 g actually used) 60 g

Sesame oil 1 tsp

Cooking wine 1 tsp

White pepper 1 tsp

Doubanjiang (broad bean paste) 1 tsp

Chinkiang vinegar 1 tsp

Fine salt 2 tsp

Sugar 1 tsp

MSG 1 tsp

Soy sauce 2 tsp

Instructions

Prepare the fish paste filling

Mince the grass carp fillet into a paste and mix it with the chopped egg whites until sticky and glue-like. Cut the hard-boiled egg yolks into small cubes. Wash and finely chop the green onion, mince the ginger, and wash and cut the chili pepper into pieces.

Form the stuffed fish balls

Shape the fish paste into balls and tuck a few egg yolk cubes inside as the filling. If the paste feels too wet, add a pinch of cornstarch as needed.

Stir-fry the accompaniments

Peel and slice the loofah. Stir-fry the loofah slices together with the ham slices and chili pieces in a little oil until just done, then remove and set aside.

Deep-fry the fish balls

Lower the stuffed fish balls into hot oil and deep-fry until thoroughly cooked, then remove and drain.

Combine and finish stir-frying

Return the fried fish balls to the wok along with the loofah, ham, and chili. Add the cooking wine, soy sauce, salt, MSG, chopped green onion, and minced ginger, and toss everything together for a few seconds until well coated and heated through.