Steamed Dong Cai Codfish Cake by Michelle Heng

Adapted recipe from Chef Sam Leong

300g cod fish (roughly minced)
150g minced chicken
50g dong cai (soaked in hot water, minced)
2 mushrooms (soaked & diced)

3 tbsp egg white
2 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp chicken powder
1 tsp potato flour
1 tsp salt
1 dash of sesame oil

Garnish (optional)
Spring onion or
Deep fried shallot

1. Mix all the ingredients and seasoning thoroughly in a deep steaming dish.
2. Steam codfish cake for 8mins over high heat.
3. Sprinkle spring onion or fried shallots and serve hot.
4. Bon appetit!

1. Can replace codfish with any whitefish too.
2. Insteam of steaming, can also make into patties and fry them.