Steamed Fish Cakes

I made these because I loved the Good Luck Fish Cake I made for Chinese New Year. Unfortunately, these weren't as good, though the recipe gets points for presentation.

I guess I either shouldn't have used frozen fish or I should at least have patted it dry properly. Some of the bits were too large, especially the julienned ginger - chop them finely. The mixture on the whole was pretty soggy, so I pressed them into my mold and squeezed most of the liquid out. The texture of the fish cakes, once they were done, was very nice. The salad was ok, but somehow not really right. But the biggest disappointment was just the taste - it was nowhere as interesting and strong and complex as that of the Good Luck Fish Cake.

Make sure that whatever you want to serve with the fish cakes is ready before you start steaming the fish - it really only takes 6 minutes, and you will have to serve the fish cakes immediately as they will dry out otherwise. Whatever else you want to serve, don't serve just rice, that'll be just too plain, especially as you won't have any sauce. Fried Rice should go nicely with it.