Fish cake chop suey

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Chop Suey is ‘as you please’ so you can add whatever you like to this dish.  When I visit the Asian stores, I often buy a few packs each of fried fishcakes, five-spice tofu, beef balls & fish balls. When I get home, I throw them in the freezer until ready to use – goes wonderfully with noodles or a simple stir fry with vegetables.

fishcake chop suey

Recipe is as follow:


  • Spicy fried fish cake, sliced  (available from Asian store – fridge section, I use the Hakka brand)
  • Five spice ‘dry’ bean curb, sliced  (available in Asian store – fridge section; It has a similar texture as the fish cake, e.g. not actually ‘dry’)
  • 3 inches of leek, white part, sliced
  • 1 chili, chopped
  • 2 rashers of bacon, sliced
  • 1 carrot, skin peeled, julienne
  • 1/2 cup of green peas
  • 1 tsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1/2 cup of coriander, roughly chopped
  • sesame seeds, toasted, to garnish
  • 1 tbsp cooking oil


Heat oil in a frying pan until hot;  add chilli, leek, bacon, fish cake, and bean curb; stir fry for 3-5 minutes until the leek is nearly cooked; add green peas, carrot, oyster sauce, fish sauce, sesame oil; stir fry for approx 2-3 more minutes or until the peas warm through. Turn off heat, add coriander, toss.  Transfer all ingredients to a serving dish, garnish with sesame seed.

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