Ingredients
160 g (about 5.6 oz) dace fish paste, 2 slices Jinhua ham, 1 tablespoon dried shrimp, 1 white radish (daikon), 1 sprig cilantro (finely chopped).
Marinade
salt 1/2 teaspoon, water 6 tablespoons, white pepper and sesame oil a pinch each, cornstarch 1.5 tablespoons, scallion 1.
Sauce
3/4 cup water (plus the liquid from steaming the radish), 1/4 tablespoon salt, 1/2 teaspoon sugar, 2 tablespoons light soy sauce, a dash of sesame oil, 3/4 tablespoon cornstarch.
Instructions
1. Finely chop the dace fish fillet into a paste, then mix in the marinade and chopped cilantro, stirring until it forms a smooth fish paste.
2. Finely dice the scallions and Chinese ham; soak the dried shrimp until softened.
3. Peel the daikon radish and cut crosswise into thick slices, then scoop out the center of each slice to form a ring shape. Lightly dust the inner cavity with cornstarch, stuff with fish paste, and arrange on a plate. Steam over boiling water for 8–10 minutes, then drain and reserve the cooking liquid.
4. Heat 1 tablespoon of oil, sauté the chopped scallions, Jinhua ham, and dried shrimp until fragrant, then pour in the prepared sauce, bring to a boil, and drizzle over the daikon radish before serving.