Fish cutlets with shrimps and daikon
2 servings
60 minutes
Fish cakes with shrimp and daikon are an exquisite dish of Chinese cuisine, combining the tenderness of fish, the sweet taste of shrimp, and the crunchy freshness of daikon. The recipe's origins lie in traditional fish cooking methods where simmering in broth and aromatic spices reveals deep flavors. The cakes, fried to a golden crust, absorb a rich broth with soy sauce and white wine, gaining softness and a rich aroma. Daikon added at the end gives the dish a special texture and freshness. Serving with mustard and parsley complements the flavor composition, making it an excellent choice for a cozy family dinner or festive gathering.
1
Clean the daikon, wash it, and cut it into circles.
- Daikon radish: 1 piece
2
Wash the parsley leaves.
- Parsley: 2 sprigs
3
Rinse the fish fillet, cut into large pieces, pass through a meat grinder, add an egg and starch, salt it, and mix.
- Fish fillet: 300 g
- Chicken egg: 1 piece
- Starch: 1 tablespoon
- Salt: 1 g
4
Wet your hands with cold water, form small patties, placing shrimp in the center of each.
- Peeled shrimp: 100 g
5
Coat the cutlets in flour and fry in a heated pan with oil.
- Soybean oil: 1.5 tablespoon
6
Transfer to a saucepan, pour in hot broth, add soy sauce and wine, and simmer covered on low heat for 5 minutes.
- Fish stock: 500 ml
- Soy sauce: 1 tablespoon
- Dry white wine: 1 tablespoon
7
Add daikon and simmer for another 5-7 minutes.
- Daikon radish: 1 piece
8
Place the ready cutlets on plates, pour the sauce formed during stewing over them, and garnish with mustard and parsley leaves.
- Mustard: 1 tablespoon
- Parsley: 2 sprigs