Saturday, August 6, 2011

Aileen Chun's Chinese Fish-cake Patties (Gnee Biang)

Wendell found this recipe in a recent Star-Advertiser article.  It was ono, but kinda too flat.  I coulda ate all that was left, except Wendell asked me to save two pieces for Landon.


Aileen Chun's Chinese Fish-cake Patties (Gnee Biang)

1 pound raw fish paste
1 egg, beaten
1 teaspoon finely chopped green onion
1 teaspoon finely grated fresh ginger
Dash of sesame oil
Dash of pepper

In a bowl, combine all ingredients, using a spoon to incorporate the mixture.

Heat a nonstick pan with a thin film of peanut oil on medium-low. Use a large serving spoon to scoop up approximately A cup of the fish cake. Drop the fish cake gently into the pan. Use your finger to scoop out all the raw fish cake from the spoon. These patties are free-form; don't worry about shapes or "tails."

Fry about 3 minutes per side. Inside should be white, not translucent. Drain on paper towels. Serve hot over rice.

Makes about 8 small patties, about the size of silver-dollar pancakes.


OkiHwn said...

A favorite dish that my mother made quite often, so did I. Easy and tasty with oyster sauce.

OkiHwn said...

Oh, she would put in chopped charsiu, some times chopped peanuts too.

Betty Townsend said...

These look good...raw fish paste is confusing to me...can't picture what it looks least I don't remember seeing my dad use it...

Erick said...

My mom makes this. So ONO!

jalna said...

Hooooo Nate, that sounds sooo good!

Betty, I remember one time Wendell scraping the fish with a spoon, but he probably bought the paste this time.

jalna said...

Awww Erick, is that where you get your cooking skills from?