GET YOUR FINGERS,
CHOPSTICKS READY.
Chinese Dumplings @ Tomo & Marc
This Easter, Saturday 11th April - 12noon till late.

Featuring...
Chinese Pork & Prawn Dumplings with Spring Onions and Chives
Hong Kong Chili Fish Balls

Recipes for Dumplings & Fish Balls....

Lamb Kofta

Ingredients
500g lamb mince
1/2cup Bhurgal soaked in water for half an hour (drained well)
1/2cup Bread Crumb soaked in 1/2 cup milk
1 tbs Smoked Paprika
1 tbs Cumin
1 Egg
2 cloves of Garlic chopped
1 small Onion finely chopped
Salt and Pepper
Handful of Parsley

Mix all ingredient and shape Kofta into thick sausage shape or any shape you like.
Grill or pan fry until cooked.
Serve with Mint Yoghurt and Tabbouleh or Cous Cous or Salad.

*Mint Yoghurt
1 cup plain Greek yoghurt
2 tbs lemon juice
2 tbs mint leaves (finely chopped)

Steamed Fish Cantonese Style

Ingredients
Fish
Salt
Soy sauce / Lee Kum Kee Seafood Soy Sauce
Water
Rice wine
Ginger, thinly sliced
Coriander, finely chopped
Spring Onions, finely chopped

Steps

• Start by rubbing fish with a bit of salt and place in fridge (not too much salt).
• Score both side of the fish and place sliced ginger on top of the fish.
• Get your steamer ready with boiling water...
• Once water in boiling, place fish in the steamer and steam for 8 mins.
• At this point, check fish to see if it is about cook, by checking the scored section of the meat if it’s Still translucent then you’ll need to cook more 3 - 5 mins max.
• If fish meat is about all white, take out some juices (as much as you can) then pour in the Pre-mixed steamed fish sauce (please see below).
• Cover the steamer and let it cook for about 5 to 6 mins.
• Fish should be cooked now. All up about 13 to 15 mins.
• (depending on the fish – fish for 2 to 4 people about 700gm max should take about 13mins) check it’s eye too.
• Take out and add chopped coriander and spring onion at this point.
• If you wish you can also pre-fired garlic oil and add to the fish.

Steamed fish sauce

• 2 tablespoons of rice wine / shao xing wine / sweet sherry / mirin / - all about the same, you can use either as substitute
• 3 tablespoons of Lee Kum Kee seafood soy sauce
• 1/4 cup of water – I am just guessing here , as I don’t usually measure.
• Basically this is to dilute the seafood soy sauce to your taste, it can be quite salty.
• The secret is...make sure you taste your sauce...even if there’s a bit of rice wine, you can still taste the salt and sweetness of the sauce.
• Add a bit of sesame oil if you like the taste, without it, just find. You don’t want to complicate the flavour too much, as fish is delicate and should be sweet.

Notes:
When you are buying fish, let your fishmonger know that you are planning to steam.
Cod is the best for steaming as it’s meat is firmer than others.
Snapper and Bream they are good too.
Try not to steam salmon or trout – too flaky and oily, it’s better to pan fried or grill these.