Alive and Cooking


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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

Bicarb soda

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.

Serves 4