Thinly slice the green onion

Grate some ginger

Cut the half-thawed fish into smaller chunks so it’s easier to blend in the food blender

In the food blender, add ¼ cup of iced cold water, sliced green onion and 1 tbsp of grated ginger. Blend these ingredients together first.

Next, add the fish, 1 tsp of sugar, 1/2 tsp of salt, 1 egg white and 4 tbsp of corn starch. Pulse the blender a few times first to break down the fish. Then you can blend until all the ingredients are well combined and the mixture becomes pasty.

Test if your fish paste is ready by dropping a tiny piece into a bowl of water. If the fish paste floats to the top, it means the paste is ready.

Add enough oil for deep-frying to a pot and heat to about 150 degrees Celcius or about 300 degrees Fahrenheit.

When you’re done frying all the fish cake, heat up the oil again and fry the fish cake for the second time. This will ensure the fish cake is cooked through. When the fish cakes become golden brown, take them out and serve them with the dipping sauce.