2 sole fish, skin removed, flesh finely diced
500 g rice flour
500 g potato flour
150 g tapioca flour
2 tsp sesame oil
1/2 red capsicum, finely diced
4 spring onions, finely chopped
1 tbsp. pickled ginger, finely chopped
1 tbsp. sweet soy sauce
Sea salt flakes
Into a bowl, mix together the flours, a pinch of bicarb, a pinch of salt, 1 tsp. sesame oil and enough water to bring the ingredients together to form a dough. Wrap in cling wrap and set aside for 15 mins.
In another bowl, add the fish, vegetables, ginger, 1 tsp. sesame oil, soy and a pinch of salt. Stir and set aside.
Dust the dough with flour, mould small amounts in your hand to form a pocket, spoon in a small amount of fish mixture, push together to seal and steam for 10 – 15 mins.