Coriander Minced Dace Fish Stuffed White Radish

Name: Coriander Minced Dace Fish Stuffed White Radish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 200g Dace fish meat (sliced and minced); 1 Coriander, finely chopped; 1 Scallion, diced; 2 slices Jinhua ham, diced; 1 tbsp Dried shrimp, soaked; 1 White radish (peeled, cut into thick rounds, hollowed into circle shapes); 1/2 tsp Salt (marinade); 6 tbsp Water (marinade); White pepper (marinade), a pinch; Sesame oil (marinade), a pinch; 1 1/2 tbsp Cornstarch (marinade); 3/4 cup Thickening sauce liquid (includes steamed radish juice); 1/4 tsp Salt (thickening sauce); 1/2 tsp Sugar (thickening sauce); 2 tsp Light soy sauce (thickening sauce); Sesame oil (thickening sauce), a pinch; 3/4 tbsp Cornstarch (thickening sauce); 1 tbsp Cooking oil (for stir-frying aromatics)

Cantonese dish of dace fish paste stuffed into white radish rings, steamed and finished with a glossy thickened sauce.

40 min

Easy

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Coriander Minced Dace Fish Stuffed White Radish

Ingredients

Dace fish meat (sliced and minced) 200g

Coriander, finely chopped 1

Scallion, diced 1

Jinhua ham, diced 2 slices

Dried shrimp, soaked 1 tbsp

White radish (peeled, cut into thick rounds, hollowed into circle shapes) 1

Salt (marinade) 1/2 tsp

Water (marinade) 6 tbsp

White pepper (marinade) a pinch

Sesame oil (marinade) a pinch

Cornstarch (marinade) 1 1/2 tbsp

Thickening sauce liquid (includes steamed radish juice) 3/4 cup

Salt (thickening sauce) 1/4 tsp

Sugar (thickening sauce) 1/2 tsp

Light soy sauce (thickening sauce) 2 tsp

Sesame oil (thickening sauce) a pinch

Cornstarch (thickening sauce) 3/4 tbsp

Cooking oil (for stir-frying aromatics) 1 tbsp

Instructions

Make fish paste

Slice the dace fish meat and mince it, mix in the marinade and chopped coriander, and beat into a smooth fish paste.

Prepare aromatics

Dice the scallions and Jinhua ham, soak the dried shrimp until soft.

Stuff the radish

Peel the white radish, cut into thick rounds crosswise, scoop out the center of each round to form a hollow circle, coat the inner edge with a thin layer of cornstarch, stuff with the fish paste, arrange on a plate, steam over boiling water for 8 to 10 minutes, drain and reserve the juice.

Pour thickening sauce

Heat 1 tablespoon of oil, stir-fry the diced scallions, Jinhua ham and soaked shrimp until fragrant, add the thickening sauce and bring to a boil, pour over the stuffed radish and serve.