Fish Cake

Name: Fish Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Long Li Fish Fillet; 1/2 root carrot; 2 pcs White mushroom; 1 piece Egg white; 1/2 box Smooth tofu; 1/2 Lime; 1 small teaspoon salt; a little oil; 1 teaspoon pepper; 1 tablespoon Cooking Wine; 1 tablespoon seafood sauce; 1 teaspoon Cooked mustard; 1 tablespoon ketchup

by chinfeya

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Today, fish is considered a relatively healthy meat on the dining table where all the varieties are quite abundant. Especially deep-sea fish, the lower the level of deep-sea fish, that is, the lower the food chain, the more beneficial to human health, such as sardines. There will usually be fish once or twice a week on the table at my house. Especially after arriving in Mengcheng, many marine fish that are relatively expensive in China can be bought here for the price of vegetables. In order to allow the family to minimize the risk of cardiovascular disease, eating sea fish has become a weekly must-have in the family's diet. But marine fish are usually fishy, and it is this kind of smell that makes people who love them want to stop, and those who don't like them stay away. The fish cake I made today is actually steamed Long Li fish, which is tender and smooth, and does not have a lot of fishy smell. It is very suitable for making fish ball soup or steamed food. As long as you put a little thought on the plate, an ordinary dish can be enhanced a lot. In fact, this is true in many places in life. Take exquisiteness as an attitude to life, and think a little bit about life, such as planting a pot of flowers on the window sill, or changing the color of the curtains according to the season... The same life, the quality is believed to be very different. "

Fish Cake

1. Wash the longli fish fillet and chop into puree (you can also use a meat grinder)

2. Cut the carrots into fine pieces.

3. Finely chop mushrooms. Take the egg white from the egg. (Forgot to take a photo, so I wrote it together with this step)

4. Pour minced carrots, minced mushrooms, tofu, and egg white into the fish puree, then add cooking wine, salt, and pepper and stir well.

5. Prepare a small bowl, spread a layer of oil on the inner wall of the bowl, and pour the fish paste mixed in the previous step into a small bowl.

6. Steamed in the pot.

7. Steam the fish and cut carrot slices at the same time, soak in salt water for a while, then fix it with a toothpick to make a rose shape. Put it in cold water and let it stretch for later use.

8. Wash the cucumber and cut into thin slices.

9. The steamed fish is inverted on the plate.

10. Heat oil in the pan (medium heat) and turn off the heat. Add olive oil, hoisin sauce, cooked mustard, tomato sauce, green lemon and squeeze the juice to make a thick juice.

11. Pour the hot sauce on the fish cake. Put the finished roses on the plate, and place the sliced cucumbers in a circle around the fish.

Tips:
Before putting the fish into the bowl and steaming, be sure to apply a layer of oil around the inner wall of the bowl, so that the cooked fish can be easily poured out.