Friday, April 6, 2012

Orange Fish Cake/香橙魚餅

I  made this dish during the holiday season and everyone loved it.  This dish is prefect for potluck, parties and family dinner for everybody to enjoy.  If you are hosting a house party or preparing for a potluck, you can make this dish in advance so you won't be too rushed when you have to cook and entertain your guests at same time.  There is a topping sauce which takes 5 minutes to make.  You can make it before you serve this dish so everything will taste fresh as if it was just made.  When I posted this video on Youtube a while ago, one of my subscribers suggested to substitute lemon instead of orange.  I thought that was a great idea, however I haven't had chance to try using lemon yet.  My only concern is that too much lemon may make this dish too sour because you need one to two cups of juice to make the topping sauce.  So I would use sweet lemons or keep the orange sauce and add a little bit of freshly squeezed lemon juice on top.  I created this recipe by combining the Orange Chicken and Fish Cake recipes.  It turned out super delicious.


  • 10 oz white fish
  • Half cup of corn starch 
  • 1 cup of bread crumbs/coating mix
  • a tbsp cooking wine
  • 1 egg 
  • 1 cup of cooking oil
  • Half tbsp white pepper powder
  • Half tsp salt
  • 2 tbsp ground garlic
  • 2 oranges 
  • 1 tsp finely chopped green onion


  1. Cut the oranges and use a juicer to make the orange juice.
  2. Cut the fish into fillets.  Make sure not to cut too thin, otherwise they will break during frying.
  3. Break the egg in a bowl.  Add half tsp white pepper powder, half tsp salt and one tsp cooking wine in the bowl, and then beat the egg.
  4. Pour the egg sauce to the bowl where you have the fish fillets.  Mix everything evenly.
  5. Take two plates, one for starch and one for bread crumbs/coating mix.  Roll the fish fillets one by one in the starch and then the bread crumbs/coating mix.  Make sure the fish is covered and coated nicely.
  6. In a small bowl, add 1 tsp starch and 2 tbsp water.  Mix evenly.
  7. In a medium saucepan or a wok, heat 1cup cooking oil over medium-high heat.  Add the fish fillets to cook.  You may have to fry the fish one by one so they don't break.  Place kitchen paper towels on a plate and transfer all the fish fillets to the plate so the paper towels absorb the excess oil.  After most of the oil is absorbed, transfer all the fish to a serving plate.
  8. After the fish is cooked.  Clean the wok, add one tbsp cooking oil over medium high heat.  When the oil is hot, add two tbsp ground garlic.  Stir the garlic until it's cooked - about one minute.  Add the orange juice to the wok.  Stir everything while it's cooking, so the sauce won't stick on the bottom.  About a minute or two when the juice is boiling, add the starch water.  Keep stirring everything until it's thick.  Pour the orange sauce on top of the fish fillets.  
  9. Lastly, garnish with some finely chopped green onion, now enjoy!


  1. Kelly, what kind of wok do you use? I'm looking at buying one. I have an expensive non-stick that, um, sticks. Hate them things now.

    Am going to make this recipe this weekend. Thank you for sharing, as always.

  2. Hi Laurie, I'm using a Calphalon CS nonstick wok which I got from Calphalon store in Seattle. It's a little bit pricey but I think it's worth it. It's dish-washable and love this wok! Did you make this dish on Easter weekend?

  3. Kelly, this recipe is amazing! I so love it. You surprize me every time you cook something , love it sweetie!!!

  4. I was just reminded that I haven't been on your blog for a while. I hope you are well and that you had great pregnancy as well as delivery!