Chinese fish cakes are soft, springy, and full of savoury flavours. Made from fresh fish, a bit of spice, and simple pantry ingredients. They are the kind of comfort food that brings people together. These golden bits have the perfect mix of texture and flavor, whether they are steamed, pan-fried, or deep-fried.
Today I will show two easy recipes. One steamed and one deep-fried. Both come with step-by-step instructions, cooking times, and nutrition facts. There are no complicated tools or fancy tricks involved in authentic, homemade flavour. Consider adding boiled fish cakes to your menu.
If there’s fresh fish in the fridge and you have a craving for something light yet satisfying, this is the recipe to try.
Total Cooking Time
- Without pan-frying: ~55–60 minutes
- With pan-frying: ~60–65 minutes
Prep Time (cutting fish, blending, mixing): 20–25 minutes
Chill Time (in fridge): 30 minutes
Steaming Time
- High heat: 4 minutes
- Medium-high heat: 12–15 minutes
Pan-Frying Time (optional): 4–6 minutes total (2–3 minutes per side)
Table of Contents
How to Make Chinese Fish Cake
Ingredients
Fresh raw fish – 1000 g
Egg whites – 2
sea salt—10 g
Black pepper – ½ teaspoon
Sand ginger powder (optional) – ½ teaspoon
Ice-cold water – 150 ml
Tapioca starch/cornstarch – 120 g
Prepared Method
First Step
Slice the fish into small pieces. Then place it in a food processor. Pulse until finely chopped.
Second Step
Transfer the fish to the bowl of a stand mixer fitted with the paddle attachment. Then add egg white, salt, black pepper, and ginger powder to it. Blend on low speed while slowly adding ice-cold water to the mixture. Blend until it becomes a sticky paste. Then, slowly add the tapioca starch to the mixture. Mix well with the starch mixture, and the paste will be very sticky.
Third Step
Line a small, shallow pan (about 8″ x 10″ x 1″) with parchment paper. Then spread the fish paste in the prepared pan and compact it. Use a spatula dipped in cold water to smooth the surface. Then refrigerate the fish paste for about 30 minutes. After 30 minutes, steam the chilled fish paste on high heat for 4 minutes. Then turn the heat down to medium-high and steam for 12-15 minutes, or until the meat is fully cooked.
Fourth Step
For optional pan-frying, heat some vegetable oil over medium heat in a frying pan. Then fry it until golden brown on both sides. You can serve these Chinese fish cakes as a side dish or as a main course, and a dipping sauce or stir-fried vegetables can also accompany them.
Nutrition Facts (Per Fish Cake – 1 of 12 servings)
Nutrient amount per serving
- Calories: ~120–140 kcal
- Protein: ~15–17 g
- Total Fat: ~3–5 g (pan-fried) ~1 g (steamed only)
- Carbohydrates: ~6–8 g
- Sugars < 1 g
- Fibre: ~0.3 g
- Cholesterol: ~35–45 mg
- Sodium: ~300–350 mg
Deep-Fried Fish Cake
- Total Cooking Time: 45–55 minutes
- Prepping & blending: 15–20 minutes
- Shaping the fish cakes: 10 minutes
- Heating oil: 5–7 minutes
- Deep-frying (in batches): 15–20 minutes
How to Make Deep-Fried Fish Cake
Ingredients
- Fresh raw fish – 1000 g (like cod, tilapia, or mackerel)
- Egg whites – 2
- Sea salt – 10 g
- Black pepper – ½ teaspoon
- Sand ginger powder (optional) – ½ teaspoon
- Ice-cold water – 150 ml
- Tapioca starch or cornstarch – 120 g
- Vegetable oil—for deep frying
Prepared Method
First Step
Cut the fish into small pieces. Put them in a food processor. Pulse until the pieces are very small.
Second step
Put the chopped fish into a stand mixer with a paddle attachment. Put in the egg whites, salt, pepper, and ginger powder. Mix at a low speed. As you combine, slowly add the cold water. Keep mixing until the mixture becomes a sticky paste. Add the tapioca starch. Mix well. The paste should now be smooth and elastic.
Third Step
Wet hands with cold water to prevent sticking. Scoop out spoonfuls of paste and shape into small patties or balls. Put vegetable oil into a deep pot or fryer. Heat to 350°F (175°C). Ensure there’s enough oil so that the fish cakes float while frying. Gently drop a few cakes at a time into the hot oil. Fry for 3 to 5 minutes, or until both sides are golden brown. Flip once to cook both sides evenly.
Fourth Step
Remove the fish cakes and place them on paper towels to drain. This helps absorb excess oil.
Nutrition Facts (Per Fish Cake – 1 of 12 servings)
Nutrient amount per serving
- Calories: ~160–180 kcal
- Protein: ~16–18 g
- Total Fat: ~7–9 g
- Carbohydrates: ~6–8 g
- Sugars < 1 g
- Fibre: ~0.3 g
- Cholesterol ~40–50 mg
- Sodium: ~350–400 mg
What Sets It Apart
This isn’t the kind of fish cake that’s padded with flour or mystery ingredients. The starch here isn’t a filler — it’s what gives that signature chew. In Southeast Asian wet markets, this is often made with freshwater snakehead or sea bass. In North America or Europe, cod, tilapia, or mackerel make a good substitute.
Skip the food coloring. Skip MSG. You’ll still get that restaurant-quality to bounce.
How Long to Boil Fish Cakes?
Fish cakes boil quickly in gently simmering water. Drop them in once the water reaches a steady simmer, not a full rolling boil. A calm bubble works best.
Let the fish cakes cook for 5-7 minutes. They float to the top and firm up once fully cooked. It’s like how dumplings behave in boiling water. Once they rise and bounce back when pressed, they’re good to go.
Avoid overboiling, or the texture may turn rubbery. A light touch keeps the fish cakes soft and springy.
Frozen fish cakes take a bit longer to prepare. Add 2 to 3 extra minutes when boiling straight from the freezer—no need to thaw.
Final Thought
Chinese fish cakes are more than a dish. There’s a reason these bouncy, savory patties have been loved for generations. They are light, flavorful, and endlessly versatile. Enjoy them as a quick snack, a tasty side, or turn them into a full meal with steamed rice and veggies. Don’t forget to add a dipping sauce or a splash of soy to bring everything together. With just a few ingredients and a little time, anyone can turn fresh fish into something special. These fish cakes prove that simple really can be delicious.
Are Chinese Fish Cakes Healthy?
Fresh fish makes Chinese fish cakes a healthier option. It provides protein and omega-3s. Skip extra additives for better health. Avoid too many additives. Avoid heavily processed versions loaded with starch and preservatives.
Can I Eat Fish Cake without Cooking?
Nope, don’t do it! Those bouncy fish cakes need heat to be safe and tasty. While they might look ready-to-eat. They are actually made with raw fish that could harbour nasty bacteria
