I was itching to try new dishes yet was too lazy to go into a battlefield in my kitchen, creating complicated dishes. Also, going healthy is one of the food concepts in the mind recently. Hence when I chanced upon a recipe for my favourite Teo Chew steamed fish cake (潮州蒸鱼饼), I decided to give it a try. The verdict was : you did this yourself? :)
Ingredients:
- 400g fish paste (I got the bobo brand 200g x 2 tubs)
- 250g minced meat
- chopped spring onions (amount to your desire)
- chopped red chilli (optional)
- 1 tbsp corn flour
- dash of pepper
- dash of salt
Steps:
1. Mix the ingredients above well into a paste.
2. Coat a big metal plate with a little oil and add in about 2 tbsp of water. Set aside.
Notes: The oil will prevent the fish cake from sticking too much. I added water so that I can use the "stock" for my other dishes. :)
3. Get ready a bowl of water and a spoon.
4. Start scooping the paste and shaping into your desire designs. Once done, place your fishcake onto the plate.
Notes: As the paste is rather sticky, you can dip your spoon into the bowl of water before u scoop the paste. The wet spoon will prevent the paste from sticking too much.
5. Once done, send into the steamer for steaming for 20mins. If you have crafted into bigger pieces, you will need about 25 mins.
6. To check for doneness, poke a fork into the fishcake. If the fork comes out clean with no residues, the fish cake is ready.
Happy caking!
Happy mum
