Fish cakes: fried, thin versions of fish filling There are so many kinds of fish cakes in Chinese cuisine. (Maybe because the words for fish and abundance sound awfully alike.) Some are brightly colored and swim around in noodles and broth. Others, chunkier and meatball-like, adorn vegetables--and also go well in stuffed tofu. Once in a while, though, I like mine spiced and fried up. This version gives you a chewier texture and makes for great snacks. (Don't forget to be liberal with the … [Read more...]