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140g Mackerel/ Batang flesh
Water & Salt Solution:
1 tbsp Cold Water
1/4 tsp Sea Salt
Dash of White Pepper
1/2 tsp Corn Flour
1. Combine water & salt solution. Stir well and set aside.
2. Use a spoon, press on the flesh until it become a smooth paste.
3. Gradually add in half of the water & salt solution. Use a pair of chopsticks, stir in one direction and gradually add in the remaining water & salt solution. Then gather the fish paste and hit against the mixing bowl until the paste is springy. Cover with cling wrap and keep in the fridge.