How to make it
6 steps. Take it one step at a time.
Combine the minced mackerel, grated chayote, minced garlic, egg, salt
In a large bowl, combine the minced mackerel, grated chayote, minced garlic, egg, salt, and white pepper. Mix well until the paste is smooth.
Gradually fold in the tapioca flour and sliced spring onions
Gradually fold in the tapioca flour and sliced spring onions until fully incorporated. The mixture should be sticky and thick.
Take the halved tofu blocks and cabbage leaves
Take the halved tofu blocks and cabbage leaves. Stuff the centers of the tofu with the fish mixture. Roll a spoonful of the fish mixture into a cabbage leaf. Shape the remaining mixture into small balls.
Arrange the dumplings, stuffed tofu, stuffed cabbage, and quartered potatoes
Arrange the dumplings, stuffed tofu, stuffed cabbage, and quartered potatoes in a steamer basket. Steam over boiling water for 20-30 minutes until cooked through.
30 minPrepare the peanut sauce
Prepare the peanut sauce: Blend roasted peanuts, chilies, garlic, and water until smooth. Pour into a saucepan, add sweet soy sauce, and simmer over low heat until the oil separates and the sauce thickens.
15 minServe the steamed siomay and vegetables
Serve the steamed siomay and vegetables on a plate, cut into bite-sized pieces, and drizzle generously with the peanut sauce. Garnish with a squeeze of lime juice.
A little kitchen wisdom
Using grated chayote in the fish mixture is the secret to a moist and bouncy texture. For the best flavor, use Spanish Mackerel (Tenggiri).
