you’re frying fish, and it falls apart. damn. take 2 and cry it out? done? okay, go get a few eggs. make a quick batter, season it as you like, and throw it over the some flaked-some whole fish filets. scoop them up and drop back into the frying pan, preferably nonstick. no need for oil, ladies. press them flat a little, and don’t move them. allow the egg to cook so that it binds your flakes together. they will brown, flip and let cook for another minute on the other side.
looks like a crabcake maybe? well that’s the idea. crab cakes come about since it’s expensive, flakes apart, etc. there are also extenders in there (cheap cheese, flour/constarch, etc.). feel free to add into the fish cakes, but really we’re just trying to salvage ponyo here.
i look into my pantry and i have canned baby corn and bamboo shoots, some green peas in the freezer…and ling-ling potsticker sauce (don’t judge). throw this into a pan with some sauteed garlic, onions, and ginger. when cooking seafood, you would want to add ginger, since it counters the “fishiness” that people sometimes complain about. i chose these ingredients since the fish i cooked (on sale at ranch99) had a sweet taste, so i wanted to go with that, and all those ingredients would be sweet. allow the onions to sweat out (throw it in, let it cook down: same basis for french onion soup) to allow the sugars to develop. i made a mistake here, chopping the ginger the same way the bamboo was cut, so i couldn’t really identify them after. by sweating out the onions though, the ginger also had a chance to caramelize, so it wasn’t as strong as the ginger people tend to dislike. by adding in the ling-ling sauce, which is kinda vinegar-y, i ended up with a more sweet/sour take, rather than a dessert. to bulk up on more of that savory flavor, go with oyster sauce instead of soysauce.
future variations could include a wine sauce base, or you could take raw rice noodles, and use that as a kind of outer coating for the fish cakes (as opposed to flour, or panko).