Main Ingredients:
2 dragon fish fillets.
Auxiliary Ingredients:
1/2 carrot; 2 white mushrooms; 1 egg white; 1/2 box of smooth tofu; 1/2 lime.
Seasonings:
1 tsp salt; a little oil; 1 tsp pepper; 1 tbsp cooking wine; 1 tbsp seafood sauce; 1 tsp prepared mustard; 1 tbsp tomato sauce.
Taste: Salty and fresh; Cooking Method: Steaming; Time: 20 minutes; Difficulty: Ordinary.
Steps for Cooking Fish Cake
Wash and chop the dragon fish fillets into minced meat (or use a meat grinder).
Chop the carrot into small pieces.
Chop the mushrooms into small pieces. Separate the egg white from the yolk. (Forgot to take a photo, so combining this step with the next one.)
Add the chopped carrot, mushroom, tofu, and egg white into the minced fish meat. Add cooking wine, salt, and pepper. Mix well.
Prepare a small bowl and coat the inside with oil. Pour the mixed fish meat into the bowl.
Steam until cooked.
While steaming the fish, cut the carrot into thin slices and soak them in salt water for a while. Then use toothpicks to fix them into a rose shape. Put them in cold water to keep their shape.
Wash and slice the cucumber thinly.
Flip the steamed fish meat onto a plate.
Heat the pan (medium heat) and turn off the heat. Add olive oil, seafood sauce, prepared mustard, tomato sauce, and lime juice. Mix well to make a thick sauce.
Pour the hot sauce over the fish cake. Arrange the carrot roses and cucumber slices around the fish cake and serve.
