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Steamed Fish Cakes

Fish and Seafood

Steamed Fish Cakes
1 pound firm white-fleshed fish fillets, finely diced
2 Tablespoons Chinese black mushrooms, soaked, stems discarded, and sliced very thin
2 Tablespoons fresh coriander leaves and stems, minced
1 small carrot, finely slivered, then divided into two batches
6 scallions, finely slivered, then divided into two batches
2 teaspoons cornstarch
2 Tablespoons thin soy sauce
1 Tablespoon fresh ginger, peeled and minced
1 Tablespoon shaoxing wine or dry sherry
2 teaspoons sugar
1 teaspoon oyster sauce
1/4 teaspoon sesame oil
1 medium-size cucumber, peeled, cut in half, and slivered
1/4 cup fresh coriander leaves
1 teaspoon toasted sesame seeds
1 red chili, seeded and slivered
1 teaspoon sesame oil
1. Mix fish, mushrooms, minced coriander, half the carrot and scallion slivers, and the corn starch, soy sauce, wine, sugar, oyster sauce, and the quarter teaspoon sesame oil and take one-quarter cup of this mixture and make it into a fish cake. Place on a heat-proof plate. Repeat until all are made. You will need two large plates, one each to be put on a steamer basket/layer.
2. Steam the fish cakes over rapidly boiling water for five or six minutes. If there is not enough steam circulating around these plates, switch the layers top to bottom.
3. While they are steaming, toss cucumber and the remaining carrot and scallion slivers, and put this mixture on a large serving platter.
4. When fish cakes are done, place them on the cucumber mixture, and top with the coriander leaves, sesame seeds, and the chili pepper pieces. Sprinkle the sesame oil, and serve.

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