Steamed Dace Fish Paste with Dried Orange Peel and Water Chestnuts 陳皮馬蹄蒸鯪魚滑

A classic Cantonese home-style dish featuring a smooth dace fish paste infused with aromatic dried orange peel and crunchy water chestnuts, steamed to perfection for a tender texture and savory flavor.

Nutrition (per serving)

Ingredients

• 300g dace fish paste (store-bought or homemade)
• 2 dried shiitake mushrooms
• 10g dried orange peel (aged tangerine peel, Chenpi)
• 50g water chestnuts, peeled and finely diced
• 1 tbsp cornstarch
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tsp sugar
• 1 tbsp vegetable oil
• 2 spring onions, thinly sliced (for garnish)

Steps

1. Soak dried orange peel in hot water until softened, then scrape off the white pith and finely mince. Soak dried shiitake mushrooms in hot water until softened, remove stems, and finely dice the caps.
2. In a large bowl, combine dace fish paste, minced dried orange peel, diced dried shiitake mushrooms, diced water chestnuts, cornstarch, light soy sauce, sesame oil, white pepper, sugar, and vegetable oil. Mix thoroughly in one direction until the paste is sticky and well combined.
3. Lightly grease a shallow, heatproof dish. Spread the fish paste evenly in the dish, about 1-1.5 cm thick.
4. Bring water to a boil in a steamer. Place the dish with the fish paste into the steamer. Steam over high heat.
5. Once cooked, carefully remove the dish from the steamer. Sprinkle with sliced spring onions. Serve immediately.

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