A light and savory Cantonese-style steamed dish featuring a delicate fish paste mixture with fresh vegetables.
This simple, healthy dish is a classic example of Cantonese home cooking, steaming a seasoned fish paste over crisp vegetables to lock in moisture and flavor.
Finely dice the carrot. If using fresh corn, slice the kernels off the cob. Roughly chop your chosen leafy greens. Mince the pork belly finely or use pre-ground pork.
In a medium bowl, combine the dace fish paste, minced pork, diced carrot, corn kernels, cornstarch, sesame oil, and white pepper. Mix thoroughly with a fork or your hands until everything is well incorporated and the mixture holds together.
Arrange the chopped leafy greens on a heatproof plate that will fit in your steamer. Gently spread the fish and pork paste mixture over the top of the greens, forming an even layer.
Place the plate in a steamer over boiling water. Cover and steam for about 10-12 minutes, or until the paste is cooked through and firm. Drizzle with light soy sauce just before serving hot.
A classic Cantonese-style steamed fish featuring tender, flaky mandarin fish marinated in aromatic Chinese wine, then dressed with sizzling scallion oil and fresh herbs. The fish is scored deeply to allow the flavors to penetrate the thick flesh.
A delicate Shanghai-style steamed fish where tender pomfret meets the bright, tangy punch of sour plums. The fruit melts into a luscious sauce that clings to every flaky bite, while ginger and scallion add gentle warmth. Simple enough for weeknights, special enough for dinner parties.
