Chinese · China

Garlic and Paprika Pan-Fried Fish Cakes with Soy Vinegar Dipping Sauce

Name: Garlic and Paprika Pan-Fried Fish Cakes with Soy Vinegar Dipping Sauce
Total time: 27 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 200g fish fillet; 100g potato; 1 green onion; 1 tbsp soy sauce; 1 tsp ginger minced; 1 egg; 1 tbsp flour; oil for frying; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp garlic powder; 1/2 tsp paprika

Enhances the savory depth with a smoky kick

27 minutes2 servings

Method

Mix garlic powder into the fish paste before forming patties. 1: Sprinkle paprika over the fish cakes before frying.
Blend fish, potato, green onion, soy sauce, ginger, and egg into a paste
Form into 4-5 patties. Coat with flour
Heat oil in a pan. Pan-fry 3-4 minutes per side until golden
Mix soy sauce and vinegar for dipping sauce
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving

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