Lake Fresh Walnut Fish Cake
Minced grass carp blended with pork fat into a paste, spread on peach-shaped bread, coated with ground walnuts, and deep-fried until golden—crispy outside, tender inside.
Ingredients
Cleaned grass carp meat (sliced, soaked to remove blood, pounded into paste)
200 g
Pork fatback (sliced, soaked to remove blood, pounded into paste)
150 g
Walnut kernels (chopped)
200 g
Salt bread (cut into peach shape as base)
1
Stock
200 g
Egg white
1
Peanut oil (actual consumption 200 g)
2000 g
Fine salt
to taste
MSG
to taste
Pepper
to taste
Wet starch
to taste
Scallion
to taste
Ginger
to taste
Cooking wine (originally written as 'wine sweat')
to taste
Instructions
1
Make fish paste
Slice the grass carp meat and pork fatback, soak in cold water to remove blood, drain, pound into paste, then add scallion, ginger, cooking wine, appropriate amount of fine salt, MSG, pepper, egg white, wet starch, and stock, mix into a paste.
2
Prepare accompaniments
Chop the walnut kernels, cut the salt bread into peach shape as the base.
3
Shape and fry
Spread the fish paste onto the shaped bread base, then press the chopped walnuts onto it. Heat the wok, add peanut oil, heat to around 150°C, add the walnut fish cakes, fry until golden brown, remove, drain oil, and serve on a plate.
