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2 lbs. of fish equivalent (oio or
bonefish, awa or milk fish)
1 c. water 1/2 tsp. salt
1 egg white
2 tbsp. cornstarch
Fish should not be fresh, but aged in the refrigerator several days. Scrape flesh from fish with a spoon, working from tail to head. The easiest way is to cut the filets, then scrape the flesh from the skin and remaining flesh from the bones. Put in blender with salted water, then blend at low speed for a couple of minutes. Put in a bowl, fold in beaten egg white and cornstarch. COMMENTARY: Fish cake is very versatile and may be used in a number of ways. It can be fried in patties and sliced, then added to a vegetable dish. It can be added to congee or soups in little balls, or used in place of pork or beef in many recipes. Fortunately for us in Hawaii, oio and awa are plentiful. These fish are best used in this manner than in any other way. Even native Hawaiians mash or "lomi" these fish in the way fishcake is made, except, they eat their "lomi" fish raw or uncooked. Instead of using a blender, the fish flesh can be minced or ground and kneaded by hand to blend in all the ingredients. Some cooks like to add about 1/2 teaspoon sugar for a sweet taste.
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