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Cantonese steamed fish cake

Name: Cantonese steamed fish cake
Total time: 45 min
Yield: 4
Ingredients: 500g White fish fillet; 1 tsp Salt; 1 (white only) Egg; 2 tbsp Cornstarch; 1 tbsp Sesame oil; 2 tbsp Soy sauce; 2 Spring onion

Preparation time: 45 min
Servings: 4

Ingredients

White fish fillet — to buy500g
Salt — to buy1 tsp
Egg — to buy1 (white only)
Cornstarch — to buy2 tbsp
Sesame oil — to buy1 tbsp
Soy sauce — to buy2 tbsp
Spring onion — to buy2

Preparation

Blend the white fish flesh with salt into an elastic paste (beat it to develop a bouncy texture).
Add egg white, cornstarch and a drizzle of sesame oil, mix by hand, lifting to incorporate air.
Shape the paste into a 2cm-thick patty in an oiled dish.
Score the surface in a shallow crosshatch for even cooking.
Steam over high heat 12-15 min, until the patty is firm and opaque.
Prepare a light soy sauce heated with sesame oil and sliced spring onion.
Coat the hot fish cake with the sauce, serve immediately as dim sum.