{"id":637,"date":"2012-10-30T16:42:42","date_gmt":"2012-10-30T08:42:42","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=637"},"modified":"2015-05-22T15:00:27","modified_gmt":"2015-05-22T07:00:27","slug":"chinese-recipe-stir-fried-fish-cake-with-peking-cabbage","status":"publish","type":"post","link":"http:\/\/letscookchinesefood.com\/en\/chinese-recipe-stir-fried-fish-cake-with-peking-cabbage\/","title":{"rendered":"Chinese Recipe : Stir-fried Fish Cake with Peking Cabbage"},"content":{"rendered":"

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\"\"<\/a><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0Peking cabbage:<\/span><\/td>\n1 whole (about 1.2kg)<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
For Fish Cake<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Dace fillet :<\/span><\/td>\n400 g<\/span><\/td>\n<\/tr>\n
Dried Shrimps (Soaked) :<\/span><\/td>\n30 g<\/span><\/td>\n<\/tr>\n
Spring Onion (Chopped) :<\/span><\/td>\n2 sprigs<\/span><\/td>\n<\/tr>\n
Water Chestnut (Chopped) :<\/span><\/td>\n2 pcs<\/span><\/td>\n<\/tr>\n
Salt :<\/span><\/td>\n1\/2 tsp<\/span><\/td>\n<\/tr>\n
White pepper :<\/span><\/td>\npinch<\/span><\/td>\n<\/tr>\n
Water :<\/span><\/td>\n2 tbsp<\/span><\/td>\n<\/tr>\n
Oil :<\/span><\/td>\n4tbsp<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
For Stir-fry<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Ginger (pounded):<\/span><\/td>\n\u00a01 slice<\/span><\/td>\n<\/tr>\n
Oil<\/span><\/td>\n\u00a02 tbsp<\/span><\/td>\n<\/tr>\n
Water<\/span><\/td>\n\u00a01\/2 cup<\/span><\/td>\n<\/tr>\n
Salt<\/span><\/td>\n\u00a01 tsp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"\"<\/a><\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/td>\n\u00a0\"\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

1. Rinse and soak dried shrimps.Dice the Fillet.<\/p>\n

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\u00a0\"\"<\/a><\/td>\n\"sshot-1\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2. Mix diced fillet and dried shrimps. Chop for about 10mins. Chop 2 sprigs of Spring Onion.<\/p>\n
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\u00a0\"sshot-05\"<\/a><\/td>\n\"sshot-06\"<\/a><\/td>\n<\/tr>\n
\u00a0\"sshot-07\"<\/a><\/td>\n\u00a0\"sshot-11\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a03. \u00a0Peeled, Rinse and Chop the Water Chestnut (2 pcs)<\/p>\n
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\u00a0\"\"<\/a><\/td>\n\u00a0\"\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a04. Add “Water Chestnut”, “chopped spring onion”,”Salt (1\/2 tsp)”, “white pepper (pinch)” and “water 2tbsp” to the minced dace. Stir in one direction until sticky.<\/p>\n
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\u00a0\"sshot-3\"<\/a><\/td>\n\u00a0\"\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

5.\u00a0Slap the minced fish for about 20 times. Make it more elastic. \u00a0Fish paste is ready<\/p>\n

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