Rodney says he knows some Chinese guys who make fish cakes from Pike Minnows by punding them a lot. Does anyone know how this works? What do you pound them with? Do you add any seasonings?
Well, since there have been no replies from people who already know I have done some digging. While information like this may fill the internet, I wouldn't know if it is not in English. I am familiar with the fishcake to which Rodney (I think is referring), I eat it all the time, but I see it mostly as a ready made item in stores. The closest recipes I can find are of a Japanese item called either "surimi" or "kamaboko". As we already knew it is pounded (and I mean truly pulverized as in a mortar and pestle which would explain why the bones are not an issue) often mixed with a binding agent such as corn or potato starch and then steamed. The finished product is sliced then most often stirfried or added to soup and is very delicious.
As for seasoning, the directions I found on the internet make no mention of it, but the product I am familiar with is seasoned but very lightly. I will use my modest culinary understanding to tell you what I would use if trying to approximate the item I order in Chinatown. All are very common seasonings to Chinese cuisine: salt for sure, I would also try modest amounts of
light soy sauce, fresh ginger and garlic, and a touch of fresh coriander (also sold as cilantro or Chinese parsley) and white or black pepper. All but the coriander (including a tad or cornstarch) would go into the pounding process. Then form into cakes about 1.5 cm thick and steam.
Go easy on the seasoning and I don't see how something inedible could be the result. You should end up with something about the same texture as imitation crab but a bit courser. As I have found out, imitation crab is a form of kamaboko. So are fishballs which you might know.
That's my guess. Let me know.
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Topic: Pilke minnow (Read 10387 times)