Prawn and fish dim sims with Hoisin dressing

A flavoursome way to use any fresh white fish you have available.

Serves:  4.  Chef:  Petra New

150gm fresh market fish eg: gurnard, terakihi
200gm prawn meat
2 garlic cloves, crushed
2cm ginger, grated
2 tbsp chives, chopped
2 tbsp coriander stalk, chopped
1 tbsp fish sauce
1 tbsp Kikkoman soy sauce
24 Gyoza wrappers (available at New World and specialty stores)
1 banana leaf
2 tbsp hoisin sauce
100ml cup water
1 tbsp coconut vinegar

Method:
1. Roughly chop the fish and then place into a stick blender and blitz until minced.
2. Chop the prawns and then place in a bowl along with the fish, garlic, ginger, chives, coriander, fish sauce and soy sauce. Mix well.
3. Place a Gyoza wrapper down on the bench, top with a teaspoon of the prawn and fish mix to one side.
4. Wet the edge with water, fold and remove any air and pleat over the edge. Then repeat the process.
5. In a wok steamer fill the bottom half way with water and place on the steamer tray, lined with baking paper with holes in it.
6. Bring water to the boil to start the steaming, place on the dim sims and allow to steam for 8 – 10 minutes, until they go almost translucent and firm.
7. To make the hoisin dipping sauce, mix the hoisin, 100ml water and vinegar together in a jug.
8. To serve line a bamboo basket with a banana leaf, place on the dim sims and serve with a ramekin of hoisin dipping sauce.

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