Kamaboko steamed fish cake

Name: Kamaboko steamed fish cake
Cuisine: British
Ingredients: 2 fresh whole sea bream; Salt, 3 % of the weight of fish e.g. 9g salt for 300g fish; Mirin, 6% of the weight of fish e.g. 18g mirin for 300g fish; Sugar, 9% of the weight of fish e.g. 27g sugar for 300g fish; 1 Egg white; Pink gel food colour, optional

lilypal @cook_lilypal

Unadulterated authentic kamaboko which can be enjoyed like sashimi or added to noodle dishes.

#Japanese #authentic #fish #ramen

Unadulterated authentic kamaboko which can be enjoyed like sashimi or added to noodle dishes.

#Japanese #authentic #fish #ramen

lilypal @cook_lilypal

Unadulterated authentic kamaboko which can be enjoyed like sashimi or added to noodle dishes.

#Japanese #authentic #fish #ramen

Unadulterated authentic kamaboko which can be enjoyed like sashimi or added to noodle dishes.

#Japanese #authentic #fish #ramen

Saved

Ingredients

2fresh whole sea bream
Salt, 3 % of the weight of fish e.g. 9g salt for 300g fish
Mirin, 6% of the weight of fish e.g. 18g mirin for 300g fish
Sugar, 9% of the weight of fish e.g. 27g sugar for 300g fish
1Egg white
Pink gel food colour, optional

Saved

Steps

1

Descale, gut and wash the bream. Fillet, skin and roughly mince the flesh.
2

Get a large bowl of ice cold water ready, and give the minced flesh a quick wash. Remove the scales and bones that start to float. Please make sure not to leave the fish in the water for too long (approximately 30 seconds).
3

Line a sieve or colander with muslin, drain, and squeeze out as much water as possible. Weigh the fish and work out the necessary amount of salt, sugar and mirin according to the weight.
4

Put the bream in a food processor with half the amount of salt and process until sticky paste is formed.
5

Add the remaining salt and all other ingredients, and mix in well.
6

Pass the mixed paste through a sieve to remove any bones or scales that have been missed.
7

If colouring, add a few drops of gel food colour to the paste. Pile the paste on a wooden Kamaboko board, if using, and shape. Wet the surface a little to smooth out, put in the fridge uncovered for about 30 minutes to dry the surface. If not using Kamaboko board, shape in a sausage, press down on a baking parchment, smooth out the surface and let dry in the fridge as above.
8

Steam the kamaboko for about 15 minutes. (Check the internal temperature - it has to be above 75°C, if unsure.) Get a bowl of ice cold water ready. Immerse the kamaboko in the water for 3 minutes or so to cool. When cooled, pat dry and the Kamaboko is ready. Serve thinly sliced with soy sauce and wasabi, or garnish a noodle dish. The kamaboko can keep in the fridge for 2 days, and can be frozen.