For the fish cakes: Chill the fish fillet for at least 3 hours before blending. Slice the fish thinly before chilling to make blending easier. For a springy texture, blend the fish 5 times, 40 seconds each time. After the first two blends, add the egg yolk. After the third blend, add seasonings, green onions, and dill. For the final blend, mix a little water with the cornstarch or tapioca starch and add to the fish mixture. Blend one last time.

Rub a little oil on your hands and shape the fish mixture into patties. Heat oil in a pan and fry the fish cakes over medium heat until golden on both sides. Remove and drain on paper towels.

To add color to the broth, use annatto seeds or blend tomatoes and sauté with fragrant shallots for extra nutrition. Add this mixture to the broth and simmer for 10 minutes. Adjust seasoning to taste.