Fujian Chinese · China

Mint and Tamarind Steamed Curry Fish Cakes with Dipping Sauce

Name: Mint and Tamarind Steamed Curry Fish Cakes with Dipping Sauce
Total time: 27 min
Yield: 2 servings
Cuisine: Fujian Chinese
Ingredients: 4 fish cakes; 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 clove garlic, minced; 1/4 cup water; 1 tablespoon chopped scallions; 1 teaspoon curry powder; 1/2 teaspoon ginger, grated; 1 tablespoon chopped fresh mint; 1 teaspoon tamarind paste

Fresh and tangy with fresh mint and tamarind paste for a zesty contrast.

27 minutes2 servings

Method

Before mixing, stir in mint and tamarind into the dipping sauce.
In a bowl, mix soy sauce, vinegar, sugar, garlic, water, curry powder, and ginger.
Place fish cakes in a steamer basket over boiling water.
Steam for 10 minutes until fish cakes are firm.
Garnish with scallions and serve with the dipping sauce.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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