This dish always reminds me of the days when my dad would come home after fishing and surprise us with an oio or bone fish. My mom would scrape the flesh off the bones and mash it to make a paste. Now the fish cake paste is readily available in all our markets. This is a basic recipe, you can use this to add your favorite seasonings. Enjoy them just as is or with your favorite dipping sauce.
1 ½ lb. Chinese fish cake paste
2 large eggs, beaten
4 stalks green onion, finely chopped
1 medium carrot, peeled, grated, optional
½ -inch ginger, peeled, grated
1 tsp. salt
1 tsp. sugar
½ tsp. sesame seed oil
½ tsp. white pepper
½ c. cornstarch
Oil for frying
In a mxing bowl, combine all ingredients well. In a large skillet on medium heat; warm oil Spoon heaping serving spoon size of mixture gently into pan; pat mixture down slightly. Cook 2-3 minutes per side until slightly browned. Drain on paper towels.
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