Fish cake

Overview

On today’s dining tables where there are quite a variety of varieties, fish is considered a relatively healthy meat. Especially deep-sea fish. The lower-level deep-sea fish, that is, the species at the lower end of the food chain, are more beneficial to human health, such as sardines, etc. Fish is usually on the dinner table at my house once or twice a week. Especially after arriving in Mengcheng, many marine fish that are relatively expensive in China can be bought here for the same price as vegetables. In order to allow family members to minimize the risk of cardiovascular disease, eating sea fish has become a weekly must-have dish in the family diet. But marine fish are usually fishy, and it is this smell that makes people who like them want to stop eating them, and those who don’t like them stay away. The fish cake I made today is actually steamed Longli fish meat. The Longli fish meat is tender and smooth, and does not have much fishy smell. Very suitable for making fish ball soup or steaming. With just a little thought on the presentation, an ordinary dish can be enhanced. In fact, this is true in many places in life. Treat elegance as an attitude towards life, and put a little more thought into your life, such as planting a pot of flowers on the windowsill, or changing the curtains to a different color with the seasons... I believe the quality of the same life will be very different.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• healthy recipes
• afternoon tea
• protect liver and improve eyesight
• calcium supplement
• women's day
• cooked mustard
• cooking wine
• egg white
• green lemon
• longli fish fillet
• oil
• smooth tofu
• white mushroom
• carrot
• hoisin sauce
• ketchup
• pepper
• salt

Ingredients

Steps

1. 1 Wash the Longli fish fillet and chop into puree (you can also use a meat grinder to grind it)

   

2. 2 Chop carrots into fine pieces.

   

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

   

4. 4 Pour the minced carrots, minced mushrooms, tofu, and egg whites into the fish paste, then add cooking wine, salt, and pepper and mix well.

   

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

   

6. 6 Steam until cooked.

   

7. 7 While steaming the fish, cut the carrots into slices, soak them in salt water for a while, then fix them with toothpicks to make a rose shape. Place in cold water and let it relax.

   

8. 8 Wash the cucumber and cut into thin slices.

   

9. 9 Place the steamed fish upside down on a plate.

   

10. 10 Heat oil in a pan (medium heat) and turn off heat. Add olive oil, hoisin sauce, cooked mustard, tomato paste, and squeeze of lime juice and mix thoroughly to form a thick sauce.

    

11. 11 Pour the hot sauce over the fish cakes. Then place the prepared roses on the plate and place the cut cucumber slices in a circle around the fish.