- Heat the sunflower oil in a small saucepan. Add the carrot, ginger, garlic and spring onions, and cook, stirring occasionally, for 5 minutes or until the carrot is slightly softened. Stir in the sesame oil and spinach, and cook for a few more seconds or until the spinach has wilted. Increase the heat to high and cook for about 30 seconds to evaporate excess liquid, then remove from the heat. Set aside to cool slightly.
- Purée the cod fillet in a food processor. Alternatively, finely chop the fish, then pound it with the back of a wooden spoon until it binds together. Lightly whisk the egg white with the cornflour in a large mixing bowl. Mix in the fish, then add the carrot and spinach mixture with salt to taste. Stir until all the ingredients are combined in a fairly stiff paste. Set aside.
- To prepare the garnish, cut 28 thin slices from the carrot. Lay them over the bottom of 2 bamboo steaming baskets, setting the slices slightly apart. Finely shred the remaining carrot.
- To fill the dim sum, lay a wonton wrapper on the palm of one hand. Use a teaspoon to place a little fish mixture on the middle of the wrapper. Dampen the edges with a little water and bring up the sides of the wrapper around the filling. Pinch the edges together at the top to seal.
- Gently tap the base of the dim sum on the work surface so that it stands up with straight sides, then set it on a slice of carrot in one of the steamers. Repeat with the remaining wrappers and filling. (The dim sum can be prepared up to 6 hours ahead and kept in the fridge, covered with cling film.)
- Steam over boiling water for 10 minutes. If you do not have stacking bamboo steaming baskets, cook the dim sum in 2 batches. When the first batch is done, transfer it to a heatproof plate, cover loosely with foil and keep hot over a pan of simmering water while cooking the second batch.
- While the dim sum are cooking, mix together the sherry and soy sauce in a small bowl. Garnish the hot dim sum with the shredded carrot and spring onion, and serve with the soy and sherry dipping sauce.
Each dim sum provides
Some more ideas
*Chinese pancakes can be used instead of wonton wrappers. Cut each pancake into 3 wedges. Place a little filling on a wedge and roll up into a cornet shape. Cut thin strips of carrot instead of circles and use these as a base for cooking the dim sum as in the main recipe.
*To make mushroom and tofu dim sum, soak 4 dried shiitake mushrooms in a little boiling water for 10 minutes to rehydrate, then drain, squeezing out excess water. Discard the tough stalks and chop the mushroom caps. Cook the shiitake with 100 g (3½ oz) chopped button or chestnut mushrooms, 1 finely diced carrot, 1 crushed garlic clove, 1 tbsp finely chopped fresh root ginger and 4 chopped spring onions for 5 minutes, then increase the heat and cook rapidly, stirring, until all the liquid from the mushrooms has evaporated. Mash 300 g (10½ oz) firm tofu with a fork. Mix in 4 tbsp cornflour, then add the vegetables and 1 tbsp chopped fresh coriander. Use to fill the wonton wrappers and steam as in the main recipe.
White fish such as cod is low in calories and an excellent source of iodine. Fish is one of the most reliable sources of this important mineral because the iodine content of sea water is much more consistent than the iodine content of soil.