Tasty Fish Siomai

Taking inspiration from the well-loved pork siomai dumplings served in a high school canteen concession in Cavite, this fish siomai recipe started its popularity as a Good Friday post-procession treat to nourish the people who walked miles and miles to join the Catholic procession reminiscing the life and death of Christ.

With the usual preference of either steamed or fried, this delectable dimsum favourite is perfectly matched with a choice of homemade sweet or spicy sauce or even just a squeeze of calamansi (small lime) and soy sauce.

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Fish Siomai Recipe

Ingredients

1 kg steamed fish meat, shredded

2 large eggs

5 medium-sized red onions, finely-chopped

1 tsp. rock salt

Siomai wrapper

Dipping Sauce Ingredients

1 tbsp. cooking oil

3/4 cup brown sugar

1/2 cup soy sauce

1 head garlic, crushed and peeled

Chili peppers, sliced (optional)

Kalamansi

Procedure for the Siomai Filling:

1.

Mix together fish meat, red onions, eggs and rock salt in a large bowl.

2.

Wrap in store-bought siomai wrappers, sealing all corners at the center.

3.

Steam or fry.

Procedure for the Dipping Sauce:

1.

Heat pan, then add cooking oil.

2.

Saute garlic until brown.

3.

Add soy sauce and brown sugar.

4.

Boil in low fire until sugar melts.

5.

Cool and serve together with kalamansi.

6.

Add chili as preferred.