fish siu mai

There’s no doubt that siu mai would come to mind when you think of Cantonese dim sum! However, in dim sum restaurants, the type of siu mai they serve uses pork and prawn filling. Today we’ll be making fish siu mai, and it’s one of the most popular street foods in Hong Kong. You would often see fish siu mai in street stalls sold along with curry fishballs. The siu mai is often eaten with sweet soy sauce, chilli oil, and/ or sesame oil.

ingredients for making fish siu mai:

• 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

steps:

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!

tips:

1. For this recipe, I used basa fish fillet as it was cheap and accessible. However, you can use any type of fish fillet you like.
2. If you don’t have a food processor, you can mince the fish meat using a knife, though it may take some extra time to do so.
3. To cut the wonton skins into round shapes, you can place a jar or cup on top of the skin and cut around it (around 7-8cm width).
4. Grease the plate with some cooking oil before placing siu mai on it to steam, so the skin of the siu mai do not stick to the plate.

more classic HK recipes:

• Satay beef noodle soup
• Hong Kong style french toast
• Hong Kong style egg tart

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