Entree: China – Hubei – 湖北鱼糕 ➤ Húběi yúgāo (Pan-fried seasoned fish paste cakes typical of Hubei province)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

- 1 lb (454 g) freshwater white fish fillets, boneless and skinless, roughly chopped
- 4 oz (115 g) ground pork
- 1 large egg white (30 g)
- 2 tbsp (16 g) tapioca starch or potato starch
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) vegetable oil for the paste (optional, to loosen)
- 2 tbsp (30 ml) vegetable oil for frying
- 1 tbsp (15 g) fresh ginger, finely grated
- 2 green onions, thinly sliced
- 1 tbsp (15 ml) rice vinegar or black vinegar (for serving)
- Salt and white pepper to taste (no measurement)

Instructions

1. Place the chopped fish fillets in a food processor and pulse until a smooth paste forms, scraping down the bowl as needed.
2. Add the ground pork, egg white, tapioca starch, soy sauce, sesame oil, Shaoxing wine, grated ginger, salt, and white pepper to the processor; blend until a smooth, slightly sticky emulsion forms. Stir in the thinly sliced green onions by hand.
3. Wet your hands and shape the fish paste into small oval cakes about 2 1/2 inches (6 cm) long and 1/2 inch (1–1.5 cm) thick; place on a lightly oiled plate.
4. Heat 2 tbsp (30 ml) vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering.
5. Add the fish cakes in a single layer (do not overcrowd) and cook 3–4 minutes per side, pressing gently once to ensure even contact, until both sides are golden brown and internal temperature reaches 145°F (63°C).
6. Remove to a paper towel-lined plate to drain briefly. Serve hot with a splash of rice vinegar or black vinegar and steamed rice, or with a light broth if preferred.