Fish Pudding

Mrs. Kiyotsugu Oshiro – Holomua

• 2 c fish (awa, oio), scraped
• Water
• 1 tsp lemon juice
• 1 tsp salt
• 3/4 c soft bread crumbs
• 3/4 c milk
• 4 eggs-separated

To the fish, add enough water to make a soft paste and add the lemon juice and salt. Then add the bread crumbs which have been soaked in milk. Beat the egg yolks until lemon colored and add to first mixture. Fold in stiffly beaten egg whites. Turn in buttered mold and steam for 1 hour. Serves 6.