Cilantro Fish Paste Stuffed White Radish Rings

Name: Cilantro Fish Paste Stuffed White Radish Rings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 200g dace fish fillet (sliced and minced into a paste); 1 cilantro, chopped; 1 scallion (diced); 2 slices Jinhua ham (diced); 1 tbsp dried shrimp (soaked); 1 white radish (peeled, cut crosswise into thick slices, center scraped out to form rings); 1/2 tsp salt (for marinade); 6 tbsp water (for marinade); a pinch white pepper (for marinade); a pinch sesame oil (for marinade); 1 1/2 tbsp cornstarch (for marinade); 3/4 cup water (for thickening sauce, including the reserved steaming liquid from the radish); 1/4 tsp salt (for thickening sauce); 1/2 tsp sugar (for thickening sauce); 2 tsp light soy sauce (for thickening sauce); a pinch sesame oil (for thickening sauce); 3/4 tbsp cornstarch (for thickening sauce)

A Cantonese dish of dace fish paste stuffed into white radish rings and steamed, finished with a thickened sauce of scallions, ham, and dried shrimp.

45 min

Easy

0 favorites

Cilantro Fish Paste Stuffed White Radish Rings

Ingredients

dace fish fillet (sliced and minced into a paste) 200g

cilantro, chopped 1

scallion (diced) 1

Jinhua ham (diced) 2 slices

dried shrimp (soaked) 1 tbsp

white radish (peeled, cut crosswise into thick slices, center scraped out to form rings) 1

salt (for marinade) 1/2 tsp

water (for marinade) 6 tbsp

white pepper (for marinade) a pinch

sesame oil (for marinade) a pinch

cornstarch (for marinade) 1 1/2 tbsp

water (for thickening sauce, including the reserved steaming liquid from the radish) 3/4 cup

salt (for thickening sauce) 1/4 tsp

sugar (for thickening sauce) 1/2 tsp

light soy sauce (for thickening sauce) 2 tsp

sesame oil (for thickening sauce) a pinch

cornstarch (for thickening sauce) 3/4 tbsp

Instructions

Step 1

Slice the dace fish fillet and mince it finely. Mix in the marinade and the chopped cilantro, then beat vigorously in one direction until a springy, cohesive fish paste forms.

Step 2

Dice the scallion and the Jinhua ham. Soak the dried shrimp in warm water until plump, then drain well.

Step 3

Peel the white radish and cut it crosswise into thick slices. Use a melon baller or spoon to scoop out the center of each slice so it forms a ring. Lightly dust the inside of each ring with cornstarch, then pipe or spoon in the fish paste, mounding it slightly. Arrange the stuffed rings on a heatproof plate and steam over rapidly boiling water for 8 to 10 minutes, until the fish paste is just cooked through. Carefully strain and reserve the steaming liquid for the sauce.

Step 4

Heat 1 tbsp oil in a small wok over medium heat. Add the diced scallion, Jinhua ham, and soaked dried shrimp and stir-fry briefly until fragrant. Pour in the combined thickening sauce ingredients (water/reserved steaming liquid, salt, sugar, light soy sauce, sesame oil, and cornstarch) and bring to a boil, stirring, until the sauce thickens and turns glossy. Spoon the hot sauce over the steamed stuffed radish rings and serve immediately.