Steamed fish cakes (ohwa tchim)

4 Servings

Ingredients

Quantity Ingredient
¾ pounds White fish fillets
½ teaspoon Ginger juice
1 Egg white
1½ tablespoon Cornstarch
1 Green onion; white part only, minced
1 teaspoon Salt
¼ teaspoon Pepper
¼ Zucchini
1½ Carrots
2 tablespoons Salt
1 tablespoon Corn oil
2 Eggs
by Hae Sung Hwang MUSTARD DIPPING SAUCE: *Mix following ingredients

Directions

(1) Mince fish fillets. (2) Add ginger juice, egg white, cornstarch and green onion to minced fish and mix thoroughly. Season with salt and pepper.

(3) Shred carrots and zucchini. Pan-fry separately, seasoning with salt.

(4) Beat eggs and pour into lightly greased rectangular frying pan to make egg sheet. Place egg sheet on top of bamboo mat and spread filling (2) covering about half area of egg sheet. Place pan-fried carrot and zucchini in middle of filling and roll it up. Steam for 15 minutes in steamer. (5) After it cools, cut into ¾-inch rings.

Serve with mustard dipping sauce or vinegar soy sauce.

together to make sauce. 3 tablespoons soy sauce 1 tablespoon mustard powder 1 tablespoon vinegar 1 teaspoon sugar VINEGAR SOY SAUCE: *Mix following ingredients together to make sauce. 3 tablespoons soy sauce 1 tablespoon vinegar

½ teaspoon sugar

¼ teaspoon pine nut powder Note: *Things to remember for steamed dishes; (1) It is important to control temperature. (2) Place food in steamer after water in steamer has come to a full boil. (3) Do not suddenly lower steamer's temperature. (4) Fill steamer about ¾ full of water.

*Steamed dishes are well-suited for winter months since they are best served warm.

From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .

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