I’m so excited to share this recipe for Steamed Fish Paste Cake (Kamaboko in Japanese). Slices of fish paste cake are often found in Asian seafood noodle dishes (soups and stir-fries) and casseroles. You can buy it frozen at Asian groceries but you can almost be sure that it will have MSG. That’s why I can’t bring myself to buy them. I was leafing through my Japanese recipe book and discovered I have the recipe for the fish cake all along! Major eureka moment for me! The best part is, it is so easy to make and is actually a 5-ingredient fix. ;) You won’t have any need for Insinkerator disposals!
I have to say, it’s going to taste a heck of a lot different from frozen ones, which are really more flour than fish. This is fish and will taste like fish. ;) It’s been a while since I posted a photo tutorial for a recipe as it is quite hard to be photographer and home chef at the same time. Hee hee. I’m happy to have come up with a photo tutorial for this one with a little help from Hubby. ;)
18 oz (500g) white fish fillets, skinned
1/2 T ginger juice
2-3 T cornstarch
salt to taste
1. Grind the fish fillets in a food processor. Add egg, ginger juice, cornstarch and salt. Mix well.
2. Divide into halves.
3. Brush 2 12″ x 10″ sheets of aluminum foil with oil.
4. Shape kamaboko paste into logs approximately 4.5″ in length and 2″ in diameter. (By all means, shape it into the length and diameter that you fancy!) Roll up and seal both ends. Steam for 30 minutes over high heat. Test for doneness by inserting a skewer into the center of the log. If it comes out clean, then it’s done!
5. Slice into 1/2″ rounds or thinner.
You might want to try what I did, which was to brown the logs in a pan coated with oil before slicing.
Next time, instead of forming the fish paste mixture into logs, I’ll form them into balls. I just might do that tomorrow! ;)