Petitchef

Homemade steamed fish paste cake (kamaboko)

Other
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4
18 ounces (500 g) white fish fillets, skinned

1 egg

1/2 teaspoon ginger juice

2-3 teaspoons cornstarch

salt to taste

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!



Comments:

24/04/2013

Easy! Great way to feed fish to a family that doesn't like dealing with bones etc. too.

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