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Chinese Fish Cake Pupus

Featured in the Honolulu Star-Bulletin on November 15, 2006.

Chinese Fish Cake Pupus


Chinese Fish Cake Pupus

  • Vegetable oil for frying
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped Chinese parsley (cilantro)
  • 1/4 cup chopped cooked ham
  • 2 tablespoons chopped water chestnuts
  • 2 tablespoons chopped Chinese mushrooms
  • 1 pound raw Chinese fish paste


In a heavy skillet or deep fryer, heat vegetable oil to 400°F. Combine cornstarch, sugar, oil, water, green onion and parsley. Add remaining ingredients; mix thoroughly. Drop small amounts of mixture from a teaspoon into hot oil and fry until golden brown on all sides. Serve with mustard and soy sauce. Makes 40 pupus (20 servings).

Approximate Nutrient Analysis per serving (not including mustard sauce and soy sauce):
80 calories, 6 g fat, 0 g saturated fat, 10 mg cholesterol, 35 mg sodium, 4 g carbohydrate, 0 g fiber, 0 g sugar, 3 g protein


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