📝 About This Recipe
A celebrated treasure of Zhejiang cuisine, Wenzhou Fish Cake is renowned for its snow-white appearance, bouncy 'Q' texture, and pure oceanic sweetness. Unlike fried western fish cakes, this delicacy is steamed to preserve the delicate integrity of fresh Spanish Mackerel, a staple of the East China Sea. It is a sophisticated balance of silky smooth texture and savory depth that captures the very essence of Wenzhou’s coastal culinary heritage.
🥗 Ingredients
The Fish Base
- 500 grams Fresh Spanish Mackerel (Sawara) (skinned, deboned, and chilled)
- 50 grams Pork Fatback (very finely minced to a paste)
- 2 large Egg Whites (chilled)
- 60 grams Sweet Potato Starch (high quality for the best elasticity)
Aromatics and Seasoning
- 4 tablespoons Ginger Water (strained from soaked grated ginger)
- 1 tablespoon Shaoxing Rice Wine (to neutralize fishiness)
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper Powder (finely ground)
- 1 teaspoon Granulated Sugar (to enhance umami)
- 50 ml Ice Water (added gradually)
The Glaze and Garnish
- 1 Egg Yolk (beaten, for the traditional golden top)
- 2 tablespoons Light Soy Sauce (for the dipping sauce)
- 1 tablespoon Rice Vinegar (for the dipping sauce)
- 1 sprig Coriander (for garnish)
👨🍳 Instructions
-
1
Ensure the mackerel is very fresh. Scrape the meat from the skin using a spoon, ensuring no small bones remain. Place the fish meat in a bowl over ice to keep it cold.
-
2
Mince the fish meat finely using a heavy cleaver or a food processor. If using a processor, pulse until it forms a smooth paste but do not let it overheat.
-
3
In a large mixing bowl, combine the fish paste and the finely minced pork fatback. The fat is crucial for a silky mouthfeel.
-
4
Add the salt, sugar, white pepper, and Shaoxing wine. Stir in one direction only with a sturdy pair of chopsticks or a wooden spoon.
-
5
Gradually incorporate the ginger water and ice water, one tablespoon at a time, continuing to stir vigorously in the same direction until the liquid is fully absorbed.
-
6
Add the egg whites and stir until the mixture becomes glossy and light.
-
7
Sift in the sweet potato starch. This is the 'working' phase: beat the mixture forcefully against the side of the bowl for 10-15 minutes until it becomes extremely elastic and sticky.
-
8
To test readiness, drop a small ball of the paste into a bowl of water; if it floats, the paste is aerated enough.
-
9
Grease a rectangular steaming dish or a flat plate with a little oil. Spread the fish paste evenly into a rectangular block about 2cm thick.
-
10
Smooth the surface with a wet spatula. Prepare your steamer with rapidly boiling water.
-
11
Place the dish in the steamer and cook over medium-high heat for 10 minutes.
-
12
Open the lid and quickly brush the beaten egg yolk over the top surface to create a vibrant golden layer. Cover and steam for another 2-3 minutes until the yolk is set.
-
13
Remove from the steamer and let it cool slightly. The cake will firm up as it rests.
-
14
Slice the cake into uniform rectangular strips or diamond shapes.
-
15
Serve warm or at room temperature with a side of soy sauce mixed with rice vinegar for dipping.
💡 Chef's Tips
Always keep the fish cold during the mincing and mixing process to ensure the proteins form a tight, bouncy bond. Stirring in a single direction is non-negotiable; it aligns the protein fibers to create that signature 'Q' texture. Don't skip the pork fat; it provides the essential moisture and 'slip' that makes the cake feel luxurious rather than dry. If you don't have Spanish Mackerel, Red Snapper or any firm white fish can work, but the flavor will slightly differ from the Wenzhou original.
🍽️ Serving Suggestions
Serve as a cold appetizer or a dim sum component alongside hot Jasmine tea. Thinly slice leftovers and stir-fry them with rice cakes (Nian Gao) and bok choy for a classic Wenzhou lunch. Add slices to a clear seafood broth with glass noodles and cilantro. Pair with a light, crisp white wine like a Pinot Grigio to complement the delicate seafood flavors.