Pan Fried Fish Cakes
1. The fresh fish fillet is ground first to make a fine fish paste. Shredded ginger pickles, chopped cilanto and green oions are added, then mixed with the fish paste to absorb the flavor.
2. The fish paste is then shaped into round “cakes”, then pan-fried until both sides are golden brown. Serve with lettuce shreds. The fish cakes are slightly sour and spicy, crisp on the outside, tender and juicy on the inside with a tempting golden brown color.