Steaming Soft Fish Cakes: A Simple Guide

Fish cakes are a staple in many Asian cuisines, and steamed fish cakes are a delicious and healthy way to prepare this dish. Whether you're looking for a simple side dish or a protein-rich snack, steamed fish cakes are a great option. With a chewy texture and mild, sweet taste, these cakes are perfect for those who want to enjoy the flavour of fish without the strong seafood taste. In this article, we will explore the history of steamed fish cakes, provide a step-by-step guide on how to make them, and offer creative ways to incorporate them into your meals.

How to make the fish paste

To make the fish paste, you will need white fish fillets, skinned and cut into chunks. You can use any type of white fish, such as cod, haddock, catfish, flathead, or snapper. Make sure to remove any bones and fat from the fish. You will also need an egg, cornstarch, and ginger juice. Some recipes also call for salt, flour, sake, and egg whites. If you want to get creative, you can add prawns/shrimp to your fish paste.

Grind the fish fillets in a food processor. If you don't have a food processor, you can chop the fish by hand, but this will take longer and be more difficult. Once the fish is ground up, add the rest of your ingredients and mix well.

Some recipes call for additional seasonings to enhance the flavour of the fish paste. For example, you could add white pepper to complement the meaty taste of the fish. Mirin, a sweet and sour Japanese cooking wine, can also be added as a binder and to give the fish paste a shiny, attractive sheen.

If you're making steamed fish cakes, you can shape the fish paste into logs and steam them for about 30 minutes. Alternatively, you can roll out the fish paste and cut it into patterns to use as a garnish or topping for noodle dishes.

Rolling the fish paste

Next, spread the fish paste over the tofu skin. If you are making a Steamed Fish Cake with Mushrooms Wrapped in Tofu Skin, you will also need to place spinach leaves and shiitake mushrooms on the fish paste. The spinach leaves should be placed in a thin line across the paste, with the mushrooms placed along the edge.

Now you are ready to roll the bamboo mat. Start from the shiitake side and roll the mat slowly, being careful not to tighten the mat too much as this can cause the tofu skin to break. Before you finish rolling, wet the end of the tofu skin with a cornflour and water mixture to act as a glue. Seal the roll and wrap it in the bamboo mat.

Finally, steam the fish cake roll for 20 minutes. Allow it to cool before removing the mat and slicing the roll into discs.

Preparing the tofu skin

The first step in preparing tofu skin is to choose the type of tofu skin you want to use. There are two main types: Japanese tofu skin (called 'yuba') and Chinese tofu skin. The key difference between the two is their thickness and texture; Japanese tofu skin is crisper and more fragile, while Chinese tofu skin is more durable and has a slightly bitter taste. For this recipe, it is recommended to use Chinese tofu skin as it is easier to handle and more suitable for wrapping ingredients.

Once you have selected the type of tofu skin, the next step is to prepare the tofu skin sheets. If you are using Japanese tofu skin, you will need to moisten the sheets before using them as they tend to be very fragile. For Chinese tofu skin, you can simply place the sheet on a bamboo sushi rolling mat.

To soften the tofu skin, use a wet kitchen paper to moisten the surface. This step is important as it makes the tofu skin more pliable and easier to roll. Once the tofu skin is softened, you can begin spreading the fish paste.

Spread a thin layer of fish paste over the tofu skin, covering about half of the sheet. Use your finger to create a shallow ditch crosswise in the centre of the paste. This will help create a neat roll and ensure even distribution of the filling.

After spreading the fish paste, it's time to add the spinach leaves. Squeeze out as much water from the spinach as possible and place the leaves along the ditch, forming a thin green line crosswise. Make sure to change the direction of the leaves so that the stems and leaves are evenly spread.

Now, it's time to add the shiitake mushrooms. Squeeze out the liquid from the mushrooms and place them along the edge of the tofu skin, smooth side up. Gently press down so that the fish paste fills the cavity underneath the mushroom caps.

With the fillings in place, you are now ready to start rolling the tofu skin. Pick up the end of the bamboo mat and slowly roll it, similar to rolling sushi. Be careful not to tighten the mat too much or press the roll too firmly, as the fish paste will expand during steaming and the tofu skin may break.

As you roll, use your fingers to push the opening of the roll on both sides to prevent the fillings from squeezing out. Before finishing the roll, wet the edge of the tofu skin with a cornflour and water mixture to act as a glue. This will help seal the roll securely.

Once the roll is complete, wrap it in the bamboo mat and prepare for steaming. Place a cloth in a steaming steamer and steam the fish cake over medium heat for 7-8 minutes. Be careful not to steam over high heat or for too long, as the fish cakes may open and the fillings may fall out.

After steaming, remove the mat and allow the fish cake to cool slightly before slicing it into discs. Now you have beautifully rolled and steamed fish cakes wrapped in tofu skin!

Steaming the fish cake

To steam the fish cake, you will need a steamer basket or a bamboo sushi rolling mat and a pot of boiling water. If using a steamer basket, place the fish cake in the basket and set it above the pot of boiling water. If using a bamboo mat, wrap the fish cake in the mat and place it directly in the pot of boiling water.

For the steaming process itself, there are two main methods: steaming over medium heat or high heat. Steaming over medium heat is recommended if you want a neat presentation for your fish cake. This method helps prevent the fish cake from opening up and spilling out its filling. However, it may take longer. Steaming over high heat is a quicker option but can be messier.

Regardless of the heat level, the steaming time for fish cakes usually ranges from 15 to 30 minutes. A good way to check if your fish cake is done is to insert a skewer into the center. If it comes out clean, your fish cake is ready!

Serving suggestions

Steamed fish cakes are a versatile dish that can be served in a variety of ways. Here are some serving suggestions to get you started:

• As a side dish: Steamed fish cakes can be served as an elegant and impressive side dish for a special occasion. For example, you could try a steamed fish cake with mushrooms wrapped in tofu skin, as suggested by RecipeTin Japan.
• In a soup or stew: Fish cakes are commonly added to soups and stews, such as oden, a Japanese hot pot dish. They can also be added to noodle soups, like ramen or udon.
• With noodles: Fish cakes can be served with noodles, either as a topping or on the side. They pair well with udon or soba noodles.
• In a stir-fry: Fish cakes can be added to stir-fries, either as a protein source or to add texture and flavour.
• In a salad: Steamed fish cakes can be crumbled or cubed and added to a salad for extra protein and flavour.
• Deep-fried: For a crispy texture, try deep-frying your steamed fish cakes. This can be a great way to add variety to your dish.
• As an appetiser: Steamed fish cakes can be cut into small pieces and served as an appetiser or amuse-bouche. They can be paired with a zesty dipping sauce, such as sriracha.
• In a bun: For a heartier option, steamed fish cakes can be served in a bun with your choice of toppings and sauces.
• With rice: Fish cakes can be served with rice, either as a main course or a side dish.
• On their own: Steamed fish cakes can also be enjoyed on their own as a snack. They are often seasoned lightly to enhance the original flavour of the fish.

Frequently asked questions