Steamed Fish Cake

Name: Steamed Fish Cake
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 260g Fish cake; 2g Fungus; 1 tablespoon Shiitake Mushroom Sauce; 1 tsp Little red oil; a little ginger; a little Oyster sauce; a little Soy sauce; a little Balsamic vinegar; a little parsley; a little Chives

by Eyebrows-Grid

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Fish cake is a specialty of Jingzhou, steamed with shiitake mushroom sauce and red oil, it is super tasty, smooth and tender.

Steamed Fish Cake

1. Slice fish cakes into the plate;

2. Soak the fungus softly and chop up, chop the ginger, and place it on the fish cake; boil the steamer, add the fish cake and steam for three minutes;

3. Mix the mushroom sauce, oyster sauce, dark soy sauce, light soy sauce, and balsamic vinegar into a juice;

4. Add a teaspoon of spicy red oil and heat it on low heat until small bubbles are formed around it;

5. Pour the heated sauce into the fish cake, continue to steam for three minutes, then sprinkle with chives and coriander to taste.

Tips:
1. The red oil is slightly spicy, I personally can't eat spicy, I think this spicy taste is just right;
2. There is no salt, if it feels light, add salt.