lunch · everyday
Cantonese-style fish cake sandwich
A riff on the fast-food fish sandwich: a bouncy, ginger-scallion cod and shrimp fish cake, pan-fried and served on a steamed bun with cheese and a tangy tartar-style sauce.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg, wheat, sesame, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Deep pot for frying.
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Method
-
1
Pulse the cod, shrimp, egg white, cornstarch, ginger, salt, pepper and sesame oil to a sticky paste. Fold in the scallions.
-
2
Throw the paste against the bowl a few times until springy. Shape into 4 thin patties with oiled hands and chill 15 minutes.
-
3
Pan-fry in oil 3 minutes a side until golden and cooked through.
-
4
Steam the buns 1-2 minutes until soft. Build with sauce, fish cake and cheese, and steam 30 seconds more to melt.
