Mushroom-Braised Fish Patties

Name: Mushroom-Braised Fish Patties
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 750 g Flounder fish meat (washed, chopped into fine paste); 25 g Fresh mushrooms; 25 g Green peas; 30 g Ham (cut into thin slices); 5 g Fine salt; 15 g Shaoxing wine; 15 g Egg white; 30 g Starch (part used for wet starch slurry); 150 g Cooked pork lard; 5 g Sesame oil; 250 g Clear broth; 10 g Scallion (minced); 10 g Ginger (minced)

A Shandong-style dish featuring flatfish paste formed into cakes, deep-fried, then braised with mushrooms, green peas, and ham. It is finished with a thickened sauce and a drizzle of oil, yielding a vibrant color, fresh aroma, and smooth, tender texture.

55 min

Easy

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Ingredients

Flounder fish meat (washed, chopped into fine paste) 750 g

Fresh mushrooms 25 g

Green peas 25 g

Ham (cut into thin slices) 30 g

Fine salt 5 g

Shaoxing wine 15 g

Egg white 15 g

Starch (part used for wet starch slurry) 30 g

Cooked pork lard 150 g

Sesame oil 5 g

Clear broth 250 g

Scallion (minced) 10 g

Ginger (minced) 10 g

Instructions

Making the fish paste

Wash the flounder meat and chop it into a fine paste. Add the clear broth, fine salt, Shaoxing wine, egg white, wet starch slurry, cooked pork lard, and sesame oil, then stir until smooth and well combined into a fish paste. Cut the ham into thin slices and set aside.

Forming and frying the fish patties

Add the cooked pork lard to a wok and heat over low heat to about 110°C/230°F (approximately 50% oil temperature). Using a ladle, drop portions of the fish paste into the oil in several batches, shaping each into a patty about 0.6 cm thick. When the patties turn white and are cooked through, remove them and drain off all the excess oil.

Blanching the fish patties

Pour the clear broth into a soup pot and bring it to a rolling boil over high heat. Lower the fish patties into the broth and blanch until cooked through, then remove and drain off the water completely.

Simmering and finishing the dish

Add a small amount of oil to a wok and heat over medium heat to about 132°C/270°F (approximately 60% oil temperature). Stir-fry the minced scallion and ginger until fragrant, then add the Shaoxing wine, clear broth, fine salt, mushrooms, green peas, ham, and fish patties. Switch to low heat and simmer gently until the flavors meld, skim off any surface oil, thicken the sauce with the wet starch slurry, drizzle with sesame oil, and transfer to a serving plate.