fish siu mai (魚肉燒賣)
Fish siu mai is a popular Hong Kong street food. They're bouncy in texture, and delicious with chilli oil and sweet soy sauce.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 piece fish fillet
- 12 pieces yellow wonton skin
- 1 tbsp cornstarch
- 4 tbsp tapioca flour
- dash of salt
- dash of white pepper
- 15ml chicken stock
- 1 tsp sesame oil
Instructions
- 1
Wash the fish fillet and absorb the excess water with a paper towel. Then cut the fish into small pieces and mince the meat using a food processor.
- 2
Add cornstarch, tapioca flour, salt, white pepper, chicken stock and sesame oil into the food processor and mince again until the texture of the paste becomes elastic, gummy-like texture.
- 3
Cut the wonton skins into round shapes. Add around 1 tsp of fish paste in the centre of the the wonton skin and wrap it into a siu mai shape.
- 4
Place the siu mai on a plate and steam for 8-10 minutes on high heat.
- 5
Drizzle with sweet soy sauce and/ or chilli oil. Enjoy!