Homemade steamed fish paste cake (kamaboko)

Ingredients

• 18 ounces (500 g) white fish fillets, skinned
• 1 egg
• 1/2 teaspoon ginger juice
• 2-3 teaspoons cornstarch
• salt to taste

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Preparation

• Grind the fish fillets in a food processor. Add egg, ginger juice, cornstarch and salt. Mix well.
• Divide into halves. Brush 2 12″ x 10″ sheets of aluminum foil with oil.
• Shape kamaboko paste into logs approximately 4.5″ in length and 2″ in diameter.
• 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.
• Test for doneness by inserting a skewer into the center of the log. If it comes out clean, then it’s done!