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Fried Fish Cakes on Sugar Cane Sticks

Preparation Time:   20  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Pan-fry
Cook level:   Normal
Serving Size:   4  (person)


Mashed fish meat 300 g
Canned whole kernel corn 2 tbsp [dried]
Sugar cane 1 stick [about 12 cm long]
Egg (s) 1 pc [beaten]
Corn starch [for dusting]

Sauce & Marinade

Premium Oyster Sauce 3 tbsp
Corn starch 1/2 tbsp
Pepper to taste
Premium Oyster Sauce 1 tsp
Sugar cane juice 3 tbsp

  1. Peel the sugar cane. Cut into 8 small thin sticks.
  2. Add marinade to minced fish meat. Keep stirring until fish meat is sticky. Stir in sweet corn. Divide the fish meat into 8 portions.
  3. Wrap the centre part of sugar cane sticks with fish meat. Press flat lightly.
  4. Coat fish cakes with beaten egg and then dust with corn starch. Pan-fry fish cakes in hot oil until golden yellow and done. Serve with dipping sauce.

Tag: Fish

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