Jing Sha Fish Cake
A traditional Hubei dish from Jingzhou, known for its tender, boneless texture and delicate melt-in-the-mouth feel. Steamed to perfection, it suits all ages.
Ingredients
7 items- Grass carp fillet 500g
- Egg whites 4
- Cornstarch 3 tbsp
- Ginger juice 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Lard 1 tbsp
Nutrition
Steps （5 steps）
Soak the fish cubes in clean water for 15 minutes to remove blood, drain, then blend in a food processor for 2 minutes until a smooth, sticky paste forms.
Transfer the fish paste to a bowl, add egg whites, cornstarch, ginger juice, salt, and white pepper. Stir vigorously in one direction for 5 minutes until very thick and firm.
Grease a square mold with a thin layer of oil. Pour in the fish paste, smooth the surface with a spatula, and tap the mold against the counter to release air bubbles.
Bring a steamer to a boil over high heat. Place the mold in the steamer, cover, and steam over medium-high heat for 20 minutes until the cake is fully set, smooth, and springs back when pressed.
Remove the fish cake and brush the surface with lard or sesame oil to prevent drying. Let cool to room temperature (about 30 min), then slice into 1 cm thick pieces. Serve directly or add to soups or stir-fries.
Tips
The fish paste must be stirred until it becomes very sticky; this is key to the springy texture. Steaming time may vary by mold size; insert a skewer in the center—if it comes out clean, it's done.
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