FRIED FISH CAKES ON SUGAR CANE STICKS

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FRIED FISH CAKES ON SUGAR CANE STICKS
(Serving Size 4)

Cooking Method
Pan Fry

INGREDIENTS
- Mashed Fish Meat 300 g / 10 oz
- HAC Canned Whole Kernel Corn (dried) 2 tbsp
- Sugar Cane (about 12 cm long) 1 stick
- Egg (beaten) 1
- HAC Corn Starch for dusting

MARINADE
- Lee Kum Kee Premium Oyster Sauce 3 tbsp
- HAC Corn Starch ½ tbsp
- Pepper to taste

DIPPING SAUCE
- Lee Kum Kee Premium Oyster Sauce 1 tsp
- Sugar Cane Juice 3 tbsp

INSTRUCTIONS
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.

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