Lotus Root and Fish Paste Pancakes

Why people make this dish

A student sent Bro Niu a fascinating video clip during a period of intense viral circulation: Japanese researchers had identified a compound called LPS (lipopolysaccharide) that may activate certain immune cells — specifically macrophages, the “pac-man” cells that engulf and destroy invading bacteria and viruses. Among the foods studied, lotus root contained some of the highest concentrations, with 100g reportedly meeting an adult’s daily LPS requirement. Lotus root also contains mucin (a sticky protein found in root vegetables), which may form a protective layer on respiratory tract mucous membranes, reducing the opportunity for bacteria and viruses to take hold.

Rather than treating lotus root as a medicinal supplement, Bro Niu’s approach is to make it delicious — crispy, savoury pancakes that children readily eat, with a satisfying golden crust from the pan. Combined with dace fish paste (a Cantonese staple), the result is a light, flavourful fritter that works as a snack, starter, or part of a family meal.

Who it suits / who should be cautious

• Suitable for the whole family, including children who are often the first to catch circulating viruses
• Not a treatment for viral illness — this is a food-based approach to supporting the immune system as part of a balanced diet
• If you cannot get dace fish paste, minced lean pork (half lean, half fatty) works as a substitute; pan-fry a little longer over low heat to ensure it is cooked through

Why these ingredients (the food-therapy logic)

• Lotus root (lian ou): Rich in LPS compounds that research suggests may activate macrophage immune cells; contains mucin proteins associated with protecting respiratory mucous membranes; also rich in vitamin C, iron, and dietary fibre
• Dace fish paste (ling yu hua): A Cantonese cooking staple made from finely minced dace fish; light, protein-rich, and neutral in flavour — an excellent vehicle for the lotus root; homemade gives the best texture
• Egg white: Binds the mixture and adds lightness; helps the pancakes hold together during frying
• Ginger paste: Warms the mixture slightly and removes any fishiness from the paste

Ingredients (2–3 servings, approx. 8–10 pancakes)

Ingredient	Amount	Notes
Lotus root	1 section (~200–250 g)	Peel and grate finely
Dace fish paste (ling yu hua)	~120–150 g (3–4 liang)	Buy fresh from a fishmonger; or substitute minced lean pork
Long green bean pod or spring onion	1 pod, sliced small / 1 tsp chopped	For colour and flavour
Egg white	1
Ginger paste	A small amount
Seasoning (salt, white pepper, sesame oil)	To taste
Cooking oil	For pan-frying	1–2 tablespoons in a non-stick pan

Method

1. Peel the lotus root. Using a fine grater or box grater, grate the lotus root into a fine pulp (rong). Squeeze out some (not all) of the liquid — you want it moist but not dripping.
2. Wash the green beans and cut into small dice; or finely chop the spring onion.
3. In a bowl, combine the grated lotus root pulp, dace fish paste, green bean/spring onion, egg white, and ginger paste. Add seasoning to taste.
4. Stir the mixture firmly in one direction (clockwise) until it becomes springy and well combined — this activates the protein in the fish paste for a better texture.
5. Heat a non-stick flat pan (or cast iron skillet) over medium heat. Add a thin layer of oil.
6. Using a large spoon, scoop the mixture into the pan in small mounds (golf-ball sized). Fry until golden and set on one side (about 3–4 minutes), then use a spatula to press each mound flat. Flip and fry the other side until golden brown.
7. Remove, drain briefly on paper towel, and serve immediately.

Bro Niu’s tips

Leftover lotus root? Do not waste it. Cut the remainder into slices and simmer with red beans and dried tangerine peel and lean pork for a nourishing soup. Red beans pair beautifully with lotus root to nourish blood; green beans (mung beans) pair with it to clear heat. Either way, eat the cooked lotus root pieces — the benefit is in the ingredient, not just the broth. Homemade dace fish paste made fresh from a fishmonger is noticeably better in texture than pre-packaged. If using minced pork, fry over lower heat and a little longer — pork takes longer to cook through than fish paste.

Community questions answered (selected)

• Q (郑小姐 / Ms Zheng): Does Lianhua Qingwen capsule have any effect on COVID-19 prevention or treatment? Bro Niu: From what I know, Lianhua Qingwen capsules have been found helpful for COVID-19 — a friend’s daughter tried them with good results. That said, please consult a doctor before taking any Chinese medicine for COVID-19.

• Q (Anonymous): After getting vaccinated, what food is most suitable to eat? Bro Niu: After vaccination, avoid deep-fried and heavy fatty foods. Focus on vegetables and light dishes — stir-fried loofah with pork slices, simple tofu with minced meat, or steamed broccoli with scallops are all appropriate. No fried food for a day or two is ideal.

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Published February 12, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.