Fried Dace Fish Ball Patties


Fried Dace Fish Ball Patties

These Fried Dace Fish Ball Patties are a delicious seafood treat originally from Shunde and now a local HK favorite, though usually served up in the form of steamed or deep fried balls.  We love the fragrant golden skin that comes with frying but, since we don’t often deep fry at home, we flatten our fish paste balls so that we can just pan fry them instead.  These tasty patties are made with the paste of the dace fish, much loved for its sweet, firm, flavorful meat.  The dace fish is not only used in many delicious dishes like Three Fried Stuffed Treasures and Watercress & Fish Ball Soup, but also is the fish used to make the fabulous and famous canned Fried Dace with Salted Black Bean.

Prep time: 10 mins  (not including soaking time)  Cook time: 10 mins 
1 lb dace fish paste, 450g
20 small dried shrimps
1 dried tangerine peel (chen pi)
1 bunch cilantro
2 stalks spring onion
3/4 tsp salt
1/4 tsp ground white pepper
2 tbsp fermented clam sauce


Directions:
Soak the dried tangerine peel in hot water to cover.  When soft, remove and carefully use small knife to scrape off the white pith and then mince.  Mince the dried shrimps.  Wash and dry the cilantro then chop finely.  Wash and dry the spring onions, chop finely.  Add shrimp, chen pi, cilantro, spring onions, salt and pepper to the fish paste and mix thoroughly in a large wide bowl.  Scrape up a handful of the paste and throw with force back into the bowl.  Repeat 20-30 times until texture changes and paste is shiny.  
Wet hands slightly to prevent sticking.  Separate paste into eight equal size balls, then press down lightly on each one until a patty is formed.  Heat large frying pan over medium heat.  When hot add 2-3 tbsp oil and add in the patties.  Fry for 2-3 mins or until golden brown.  Flip and repeat, adding more oil if necessary.  Remove from heat.  Arrange on serving plate, garnish with cilantro leaves and serve with dipping saucer of fermented clam sauce.  Enjoy!



Leave a Reply