How to make asian-style fish cakes 

How to make asian-style fish cake | Homemade Recipe | Adele's Daily Kitchen in Naples
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I love to eat fish cake skewers, fish balls, and squid balls. However, it's hard to find good fish cakes in Europe, so I started collecting and researching recipes online. Finally, I came up with this perfect fish cake recipe that is chewy, firm, won't wrinkle, and can be fried, grilled, boiled, or used for hot pot.
The secret to making the overall taste even better is to add shrimp and pork lard. Adding shrimp adds a bit of sweetness, while adding pork lard makes the meat juice more smooth and slippery. You can also add other ingredients such as dehydrated burdock shreds, carrot shreds, and scallions.
This fish paste can also be used to make boiled fish balls or Hong Kong-style fish balls!
[ INGREDIENTS ]
For fish pulp:
Perch fillets - 1Kg
Salt - 35g*
Peeled shrimp - 200g (optional, for better texture)
Pork fatback - 30g (optional, for better texture)
💡 Some friends have reported that the final product is too salty. In the video, I used 35g of salt for the European river perch meat, which was just right for me. If you use other types of fish, please adjust the amount of salt according to your taste.
Seasoning:
Chicken broth powder - 10g
Onion and ginger infused water - 120ml
Tapioca starch - 150g
All purpose flour - 45g
White pepper - 1 teaspoon
Chinese pepper blend - 1 teaspoon
Chinese 5 spice powder - 0.5 teaspoon
Sugar - 60g
Egg white - 4
Other:
Frying oil - about 1L
#fishcake
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