Fujian Chinese · China

Wasabi and Soy Steamed Curry Fish Cakes with Dipping Sauce

Name: Wasabi and Soy 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 teaspoon wasabi paste; 1 tablespoon soy sauce

Pungent and salty with a touch of wasabi for a bold, traditional flavor.

27 minutes2 servings

Method

Before mixing, stir in wasabi and soy sauce 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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