Chinese fish cakes (yu biang) are made from fish paste that is steamed until cooked through, and then typically deep-fried to give it a golden crust. Similar to making Vietnamese beef balls ...

Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.

Loh bok goh, often called radish (or turnip) cake or pudding ... XO sauce is sold in the sauce section of Chinese supermarkets, or you can make your own with this recipe. Cut the loh bok goh ...

Through their influence, Chinese stir – fried dishes were made more artistic and colorful. For example, “five – willow twig fish” is a dish of fish stir – fried with shredded onion ...