How to Make Steamed Fish Cake
Hubei fish cake Glutinous rice cake is a major feature of Hubei cuisine. Fish cakes are generally made from fish meat,pork, and eggs, among other ingredients.It has a fresh and fragrant taste, is soft and tender, and is particularly rich in nutrition. The protein content is high; it contains high-quality complete proteins that are easily absorbed by the body;it also contains low fat, which plays an important role in preventing cardiovascular diseases and lowering blood sugar.Due to being steamed to maturity without frying, fish cakes have fewer nutrients lost, making them a nutritious food in line with modern dietary requirements. Previously, fish cakes could only be enjoyed during the Spring Festival, but now they are easily available at supermarkets or markets, so you can enjoy them anytime you want.A whole fish cake is shaped like a thick square piece of glutinous rice cake, with its top layer golden yellow, achieved by applying an egg yolk liquid before steaming, making it particularly vivid. Fish cakes are eaten without seeing actual fish or meat. They are usually sold in slices, and you can see the white, fine-textured sponge-like interior when cut. If not told, you would hardly guess they were made from fish.
There are many ways to prepare fish cakes—stewed, cooked, stir-fried, or steamed.Today, I will steam the fish cake and make a topping for it. I will use green peas, corn, and red carrot with meat paste to create a colorful three-color meat sauce.This sauce has vibrant colors and distinct textures, complemented by the fishy aroma of the fish cakes, which are light, tender, and melt in your mouth, truly making it an endless feast, making you want another bite. If not mentioned, it is not obvious that it is made of fish.
[Steamed Fish Cake]Ribbons: 1 piece of fish cakeShrimp 1 bunchMeat paste 50 gramsGreen peas 1 bunchCorn 1 bunch Red carrot Half a root Soy sauce 1 tablespoon Rice wine 1 tablespoon Water starch 1 tablespoon Oil and salt As needed Preparation: 1. Cut the fish cake into slices and arrange them in a plate to steam;2. Boil water in a pot, add a little salt and oil, then cook green peas, corn kernels, and red carrot for a short time; 3. Heat up a wok with oil, and stir-fry the shrimp that have been soaked in water.4. Stir-fry the shrimp for a few moments, then add meat paste;5. Continue to stir-fry until the meat paste changes color, then add an appropriate amount of rice wine and soy sauce;
6. Add a little water, then pour in the just-boiled three-color ingredients;7. Season with salt and pepper; 8. Thicken the sauce by adding an appropriate amount of water starch;
9. Pour the cooked meat sauce over the steamed fish cake on the plate;10. Serve. Tip 1: Fish cakes are already cooked, so there is no need to steam them for a long time.Tip 2: The combination of colored vegetable pieces and meat paste adds more variety in color and texture. Adding some shrimp enhances the flavor and aroma; however, be sure to soak dry shrimp before use.Soy sauce 1 tablespoon cooking wine 1 tablespoon water starch 1 tablespoon oil salt appropriate amount
Preparation: 1. Slice the fish cake and arrange it on a plate to steam until heated;2. Boil water in a pot, add a little salt and oil, then add the green peas, corn kernels, and red carrot for blanching;3. Heat the wok with oil, stir-fry the shrimp that has been soaked in water;4. Stir-fry the minced meat for a few seconds;5. After the minced meat changes color, add an appropriate amount of cooking wine and soy sauce, continue stir-frying;6. Add a little water, then pour in the just blanched three-color ingredients;7. Add salt and pepper to season;8. Then add an appropriate amount of water starch to thicken;9. Pour the cooked meat and three-color ingredients over the steamed fish cake;
10. Serve on the table.
Tip: 1. The fish cake is already cooked, so there's no need to steam it for a long time;2. The minced meat with various vegetable cubes adds more colors and textures;3. Adding some shrimp can enhance flavor and aroma, but note that dry shrimps should be soaked beforehand. Soak it ahead of time.
