Bacalhau Macau

1. Place the salted cod in a bowl and cover with cold water. Soak for 6–8 hours, changing the water 1–2 times. | 2. Drain the cod, rinse thoroughly, and pat it dry. Shred the cod with your fingers into fine pieces.

1. In a medium saucepan, bring 3 inches of water to a boil. Add the diced potatoes and cook for 10–12 minutes, or until tender. | 2. Drain the potatoes, return them to the hot pan briefly to evaporate excess moisture, then mash until smooth. | 3. Mix in the butter until fully combined.

1. Stir the shredded cod into the mashed potatoes. | 2. Add green onions, cilantro, olives, egg white, sesame oil, salt, garlic, ginger, and black pepper. Mix well.

1. In a chilled bowl, whip the cream until it forms soft peaks. | 2. Gently fold the whipped cream into the cod-potato mixture with a rubber spatula until evenly combined.

1. Using two large spoons, form about 3 tablespoons of the mixture into oval-shaped fish cakes. | 2. Place the formed cakes onto a baking sheet. Repeat with the remaining mixture.

1. Spread breadcrumbs on a plate and beat the egg in a shallow bowl. | 2. Dip each fish cake into the beaten egg, letting the excess drip off, then coat it in breadcrumbs. | 3. Return the coated cakes to the baking sheet.

1. Heat a large skillet over medium heat and add 1/4 inch of vegetable oil. | 2. Once the oil is hot (a small piece of fish cake should sizzle immediately), add the fish cakes in batches, ensuring they do not touch. | 3. Cook for 5–7 minutes, turning once, until golden brown.

1. Remove the cooked fish cakes with a slotted spoon and place them on paper towels to drain excess oil. | 2. Repeat with the remaining cakes if necessary. | 3. Serve warm.