Chinese · Lunch
Steamed Fish Cake Slices
Steamed white fish cake made from minced fish bound with egg white, cornstarch, ginger and scallion, formed into a log, steamed until firm, then chilled and sliced thin. Served cold with a soy-sesame dipping sauce, a Cantonese dim sum item prized for its bouncy texture and clean flavour.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
231Calories
34.8gProtein
6.1gFat
8.4gCarbs
2.3gSugar
0.3gFiber
1245mgSodium
86mgChol
1.1gSat Fat
540mgPotassium
45mgCalcium
1.3mgIron
2.4mcgVitamin B12
2mgVitamin C
Goes well with
Sauvignon Blanc
local
Chinese jasmine tea
international
gluten-free-adaptable
low-carb
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Pat the fish fillet dry, mince finely until it forms a coarse paste, finely grate the ginger, and finely chop the scallion.
2
Build
Combine the minced fish, egg white, cornstarch, grated ginger, chopped scallion, 1/2 tsp sesame oil, salt, white pepper and Shaoxing wine. Stir vigorously in one direction for 2 minutes until pale, sticky and elastic.
3
Wrap
Spoon the fish paste onto plastic wrap and roll it into a tight log about 1.5 inches thick, twisting the ends closed.
4
Steam
Set the wrapped log in a steamer basket over boiling water on medium-high heat for 18–20 minutes until firm and spring-back when pressed.
5
Chill
Remove from steamer, cool 10 minutes at room temperature, then refrigerate wrapped for 30 minutes until fully firm.
6
Finish
Unwrap the log and slice crosswise into rounds about 1/4 inch thick. Whisk together the soy sauce, 1/2 tsp sesame oil, rice vinegar and sugar for dipping sauce.
7
Plate
Arrange the fish cake slices on a plate, scatter toasted sesame seeds over the top, and set the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet
- 22 egg white
- 2 tbsp2 tbsp cornstarch (14g)
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 2 tsp2 tsp Shaoxing wine
- 2 tsp2 tsp soy sauce (for dipping sauce)
- 1 tsp1 tsp sesame oil (for dipping sauce)
- 1 tsp1 tsp rice vinegar (for dipping sauce)
- 1/2 tsp1/2 tsp sugar (for dipping sauce)
- 2 tsp2 tsp toasted sesame seeds, for garnish
