Wednesday, 15 April 2015

Recipe: Cantonese Steamed Fish Cake


Cantonese Steamed Fish Cake

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Ingredients
  • 1 Bag Pangasius Fillet - 800g
  • 1/4 dried Orange peel
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1 large egg white
  • 3-4 tablespoons cornflour
Method
  1. Fully defrost the fish fillet in room temperature, wash and drain dry. 
  2. Soak the dried orange peel with boiled water for 15 minutes, finely chop.  
  3. Cut fish into sugar cube size pieces, then into the food processor with the orange peel, salt, sugar, pepper, egg white, cornflour(mix well with 2 tbsp water ). Blend together till the texture are  nice and smooth.
  4. Oil inside a little cup or anything you fancy, steam with very low heat over boiling water for 10 - 15 minutes, cooking time depend on the thickness. Serve hot with diced spring onion, a dash cooking oil and a few drops light soya sauce. Make 6-7 fish cake with the little round bowls. 



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 SOUP  PORK  BEEF  CHICKEN  SEAFOOD  VEGETABLE 

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