Water chestnut fish cake

Overview

Water chestnuts have the effects of clearing away heat and reducing phlegm, appetizing and digesting, promoting body fluids and moisturizing, improving eyesight and sobering up alcohol. Water chestnuts have been used as medicine and have a long history. Fish cakes made by adding minced water chestnuts to fish meat taste elastic and crispy, making it a good family dish.

Tags

• snacks
• chicken powder
• coriander
• cornstarch
• minced fish meat
• oil
• oyster sauce
• sugar
• water chestnut
• fish sauce
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, any kind of fish can be used as long as it is fresh enough, I used dace

   

2. 2 Add the seasonings to the fish, chop the water chestnuts into fine pieces, and chop the coriander

   

3. 3 Mix the fish and seasonings in one direction evenly

   

4. 4 Add the chopped water chestnuts and mix well in one direction

   

5. 5 Add cornstarch in one direction and mix well

   

6. 6 Add coriander

   

7. 7 After all the ingredients are mixed evenly, if you have the strength, it is best to beat the fish cake ingredients to increase elasticity

   

8. 8 Take a plate and sprinkle more dry cornstarch on it. Place a portion of the fish on the cornstarch plate and shape it into a cake shape. Cover both sides with cornstarch and set aside

   

9. 9 Heat the pan and add a little more oil

   

10. 10 Put the fish cakes into the frying pan and fry over low heat

    

11. 11 Fry until the fish cakes can be pushed, turn off the heat, cover with a lid, and simmer with residual heat for about 5 minutes

    

12. 12 Turn the heat back to low, turn over and fry the fish cakes until golden brown, turn off the heat and put on a plate