Fish Cake

Mrs. Hinayo Hamamoto

• 3 c. oio scraped from fillet section
• 1 c. cornstarch
• 2 c. water
• 6 tsp. salt
• 6 Tbsp. sugar
• 3 tsp. ajinomoto (monosodium glutamate)
• 1 egg
• 2 carrots, cut into thin strips
• 3 – 4 medium size burdock cut into thin strips
• 4 – 5 green onions, finely chopped

Combine the scraped oio, cornstarch and egg. In another bowl mix together all ingredients and add slowly to the first mixture.

For fried fish cake, spoon out mixture (about a tablespoon) and drop into hot deep fat (until light brown when cooked).

For steamed fish cakes, omit the vegetables. Wash ti leaf and cut in half. Place fish cake in the middle and spread out. In the middle place a strip of red preserved ginger, fried egg strip, ham or Spam. Roll up and steam for about 20 minutes. Cut and serve.