LEE KUM KEE
Recipes -
tofu

Fish Siu Mai

Ingredients

fish fillet 200g
wonton wrappers 20 
salt 4g
corn starch 30g
white pepper 2g
ginger, grated 2g
Lee Kum Kee Pure Sesame Oil 7g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 15g

Dressings

Lee Kum Kee (Professional) Premium Light Soy Sauce 30g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 15g
sugar 7g
water 15g
shallot, thinly sliced 1 bulb
coriander, finely chopped 15g (optional)

Method

1 Cut the fish meat into small pieces, then add the seasoning.
2 Put all fish into blender and blend until smooth and sticky.
3 Put about a tablespoon filling in the centre of the wrapper, then wrap it leaving top exposed.
4 Put the siu mai on the plate, steam under high heat for 8 minutes.
5 Make dipping sauce in the meantime.
6 Heat cooking oil in a small sauce pan in medium heat. Add shallots and fry till fragrant. Remove from heat.
7 Add the rest of dressing ingredients and mix well till sugar is melted.
8 Use as dip for all types of dumplings.

Tips

1 For something more luxurious, replace fish with scallops or prawns.
2 If cuttlefish is available, cuttlefish makes an interesting textured siu mai.
 
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